March 31, 2013

Blueberry Muffins

This recipe is adapted from BH&G. Easily turned dairy free. 

1 3/4 cups all purpose flour
1/3 heaping cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

Preheat oven to 400 degrees. Grease 12 regular sized muffin cups. In a mixing bowl combine flour, sugar, baking powder, and salt. Add to it the egg, milk, oil, and vanilla - THEN mix everything using a whisk. Don't try to get all the lumps out. Very gently stir in the blueberries. This is a thick batter. Spoon batter into cups, no more than 2/3rds full. Bake for 18-20 minutes.

No comments: