Remember that time that it was summer? Yeah, me either. But this recipe is an adorable little holdover from that season, which thankfully seems so far away based on the breeze coming through my window. That doesn't mean I don't love some fresh summer fruit, though. I may hate the heat but I do love the food that comes with summertime, as you may have noticed. When I got my last batch of blueberries at the end of August, I figured I might as well make something fun with them, instead of just eating them plain or with yogurt. I used my friend Amanda's cherry muffins as inspiration and tried out my own chocolate chip muffins recipe, simply subbing in the blueberries. It worked like a charm! That being said, I would probably try a more involved blueberry muffin recipe in the future (including the chunky sugar that goes on top, a la Starbucks style), as these were a bit dense and moist for blueberry muffins. However, the sweetness of the muffin mixed with the ooey-gooey blueberries was simply delightful. These can be frozen for up to one month and honestly, I sometimes enjoy a thawed frozen muffin over a fresh one!
1 egg
1/2 cup milk
1/4 cup veggie oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla extract (if any at all)
1 cup fresh blueberries
Preheat the oven to 400 degrees. Grease the bottom of 12 medium muffin cups. Beat the egg, then stir in the milk and oil. Mix in the flour, sugar, baking powder, salt and vanilla extract until the flour is just moistened-the batter should look lumpy. Fold in blueberries gently, ensuring not to pop them before they go in the oven.
Fill muffin cups 2/3 full. Bake 17-19 minutes or until golden brown. Immediately remove from pan by using a fork to loosen edges and popping muffins out. Cool on a wire rack and enjoy!
No comments:
Post a Comment