Is there anything more homey than a blueberry muffin? Maybe it’s because I’m a Nova Scotian, but blueberry muffins feel like home. They also taste like sweet, sweet carby-goodness. I’m not a subscriber to muffins for breakfast but I do like them as snacks as well as gifts.
Blue Berry Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup almond/soy or cow milk
- 1+1/2 – 2 cups fresh blueberries
- 1 tsp each cinnamon and vanilla extract
Preheat oven to 400F.
Prepare a muffin tin with muffin liners.
Add dry ingredients to a medium sized bowl.In a liquid measuring cup, add oil, egg and enough milk to fill to one cup in volume. Stir wet ingredients into dry mixture , you may need to add a few teaspoons of extra milk to loosen the batter if you find it too thick. Add blueberries by folding into batter with a spatula, be-careful not to much the berries.
Fill muffin cups and sprinkle with extra blue berries and cinnamon sugar. Bake about 20 to 25 minutes, until light golden brown. You should be able to insert a fork and it come out clean.
Let cool completely on a wire rack before storing. Enjoy!