Blueberry Muffins

Happy New Year all! I'm sure for most of you, this week marks a return to normal life as it does with my own family and here on the blog. With the busy holiday season over and everyone back on normal schedule, it is much easier to start to plan for those work and school day mornings and prep yummy breakfasts ahead of time. What better way to start them off than with a homemade warm buttered blueberry muffin?! Plus it is a quick and easy recipe so you could even make these in the morning right before school and work!

Add all of your dry ingredients to a medium sized mixing bowl.

Whisk or sift together to break up any clumps.

Add in your wet ingredients.

I like to whisk it for just a moment to break up that egg, then switch to a spoon. Be sure to mix just until combined - this recipe is quick and easy; great to do by hand!

Carefully fold in those blueberries. Keep in mind the more you mix, the more purple your batter will become!

Scoop into your prepared cupcake pan - you should get 12 muffins exactly.

Bake at 400 degrees for 18-20 minutes.

Cool on a rack or serve immediately!

Blueberry Muffins

Makes 12 muffins

1 1/2 cups flour

3/4 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 cup vegetable oil

1/3 cup milk

1 egg

1 cup blueberries

Sugar in the raw, for sprinkling

Preheat oven to 400 degrees F.

Sift or whisk together the flour, sugar, salt and baking powder. Add in the oil, eggs and milk and mix until completely incorporated. Fold in blueberries. Be careful about over mixing. You don't want to have gummy muffins and the more you stir, the more purple your dough will be. Prep a cupcake pan - with liners if you prefer or use non-stick cooking spray. If you are careful about pouring your batter, this recipe should make exactly 12 muffins. If desired, sprinkle on the raw sugar for a little cruch on top. Bake for 18-20 minutes and then allow to cool on a wire rack and store in an airtight container if you are not going to eat them immediately. Enjoy!

Comments

Easy Bread Machine White Bread

About 6 months ago, I made the very difficult decision to leave my long-time job at Lower Columbia College for the opportunity to work at University of Portland, which had been a dream of mine for quite a while. During my last few days at LCC, one of my co-workers and friends asked me if I would finally be able to resume my blog and share recipes since I was going from a 40 hour work-week to a 35 hour work-week. At the time, I told him I wasn’t sure but that I would certainly try! Well, it has been 6 months...and all that extra time ended up consumed with a new obsession - gardening! (I’m sure there will be more about that new adventure in the future.) Anyway, I still haven’t been all that active with baking lately but I think this is the perfect opportunity to change that, if for no other reason, than it has been almost impossible to even buy bread in the town of Woodland right now! Lol Which leads me to my post today - we’re making bread! And though I will end up making many

Easy Fudgy Brownies

I’m sure many of us are craving some comfort foods at this time - I base this of course on the fact that it seems that the baking aisle in every grocery store I have gone into since March 15th has been mostly empty of even the very basic of supplies - flour, yeast, brownie mix…It is getting better but short of going to literally every grocery store from here to Portland which makes me just a tad bit nervous and completely defeats the point of limiting time out in public, there appears to be a very small selection in pre-made mixes; and if I’m being honest, boxed mix is usually my go to for brownies! That being said, luckily I have a selection of brownie recipes I regularly use and like with supplies I normally stock in my pantry. For those of you craving a good fudgy brownie and lacking in mix like me, here is a from scratch brownie recipe that is not only super easy but dirties very few dishes. Enjoy! Fudgy Brownies Recipe adapt

Homemade Cinnamon Rolls...from scratch!

Tuesdays are our lazy days around our house. I don't work until the afternoon and my daughter doesn't have school, so it is kind of the day that we sleep in, have a yummy breakfast and get a few things done around the house. This Tuesday, I decided to make it extra special and make homemade cinnamon rolls...from scratch! I don't think there is any better breakfast than a delicious hot from the oven cinnamon roll that you made with your very own hands. Plus, I had some leftover cream cheese frosting that tasted just like Cinnabon's frosting...so yeah, basically best breakfast EVER! lol Our ingredients... Add your milk, oil, and sugar to a saucepan. Heat over medium heat until just below boiling. Sprinkle on the yeast and allow to sit for a minute. Stir in the 4 cups of flour. Allow to sit covered with a kitchen towel for an hour in a warm place. then stir in the last 1/2 cup flour, baking powder, baking soda and salt. Place in a large bowl and r

The Adventures of a Frustrated Baker

Search This Blog