By Angela McGowan
I tried several blueberry muffin recipes, before coming up with this one. I noticed that recipes for blueberry muffins in old cookbooks have about half the amount of sugar as modern cookbooks and recipes. So I compromised, so the muffins aren’t too sweet or sour. However, if your blueberries are super sweet, you may want to use 1/2 cup of sugar, and if the berries are tart, I would use a whole cup of sugar. This is a delicious recipe for the perfect blueberry muffin. I like to get up early to make these wonderful little muffins for my family. They are very moist and packed with blueberry goodness.
Yield: SERVES 24
Blueberry Muffins
Cook time: 25 MINUTES
Total time: 40 MINUTES
Ingredients:
- 12 1/2 oz all purpose flour (2 cups)
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup milk
- 2 cups fresh blueberries
- 1/4 teaspoon salt
- Paper muffin liners
Directions:
- Preheat oven to 375 degrees. Sift salt, baking soda, and flour.In a large bowl whisk together egg, oil, sugar and milk.
- Then take 1 heaping tablespoon of the dry ingredients and toss with the blueberries. Then stir in the dry ingredients till just combined. Do not over mix. Then fold in blueberries.
- Using an ice cream scoop, fill muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until golden brown.
NUTRITIONAL INFORMATION: 136 calories, 6 grams of fat*
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