Today's Bake...Blueberry Muffins
Blueberry Muffins 2 cups AP flour 1/2 cup of white sugar 3 level tsp of baking powder 1/2 tsp salt 3/4 cup milk 1/4th cup vegetable oil 1 egg 1 cup of fresh or frozen blueberries (I prefer frozen) 2 tbs lemon juice Fill measuring cup with blueberries, pour lemon juice over them and set aside. Combine dry ingredients and whisk together. Stir in soaked blueberries until they are coated in flour. In a separate bowl, combine milk, egg, and oil. whisk until frothy. Combine dry and wet ingredients until it just comes together. Let sit for five minutes. The batter will turn fluffy and it makes for lighter bake. Scoop batter into muffin liners until they are 3/4ths full and bake at 400 degrees for 20-25 minutes, rotating the pan halfway through baking. Eat them warm!!! To store, allow them to cool completely in pan, and keep in a plastic zip bag, or container. They freeze nicely for up to three months. Muffins are the perfect morning go to
