Saturday, September 10, 2011

Blueberry Muffins

Did I mention I'm about to have a baby?  Well I am less then 3 weeks away from the big day and wanted to cook some food ahead of time to freeze for some easy meals when I have my hands full.    I read online that muffins freeze well and thought they'd be perfect for easy breakfasts/snacks.   I got this from Bev Laumann's a Taste of the Good Life IC Cookbook.  I also sampled one to make sure they met my taste test.  Result.... yummy-riffic!
2 c flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 eggs, beaten until frothy
1 c milk
1/3 c canola oil (I used Olive Oil and it worked fine)
1 tsp vanilla
3/4 c fresh blueberries

Preheat oven to 400 and grease muffin pans, or use paper bake cups.   Mix together the first five ingredients in a bowl, making a crater in the center.  Set aide.   In another bowl, beat egg, then add mil, oil, and vanilla, stirring to blend.  Pour the liquid mixture and blueberries all at once into the center of the dry ingredients.  Stir quickly, just until dry ingredients are moistened.  If over-beaten, muffins will be tough and have a dull crust.   Fill bake cups and bake until golden, about 25 minutes.

If you don't use bake cups, remove muffins from pans while cooling to keep crusts from getting soggy and sticky.   You can use frozen blueberries in this recipe, but do not thaw them before adding

1 comment:

  1. I am so trying this recipe soon! I baked some blueberry muffins a couple of weeks ago (and also happened to freeze the rest). They were good but not perfect; these look even more awesome!