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 for my family. They are quick, easy to make in the mornings and a batch lasts several days. I can send a few with Jeremy to work in the morning, and save some for the girls and I to enjoy with breakfast. You will find with this recipe the muffins come out moist, fluffy and the lemon juice on the blueberries adds a much needed zing to combat the sweetness. You can use fresh or frozen blueberries, I usually use frozen for several reasons. They are cheaper, we don’t always have reasonable prices on fresh berries here in MN. I usually have a large bag on hand, and they hold up to the mixing and baking without bursting or bleeding. This recipe is also an easy go to for gifts, or an easy nicety for a new neighbor, we put a few in our mailbox for our carrier to eat on her route! 

These muffins have been a weekly must have for those busy mornings! Want to add a boost? Put in a scoop of your favorite vanilla protein powder, or 2 tbs of chia seeds! Make it into a loaf...bake at 350 for 40 minutes, or until a toothpick comes out clean. 

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