I know the name of this blog is "dinner with lindsay" not "breakfast with lindsay", but these blueberry muffins are still worthy. The recipe comes from an obscure cookbook called "From Moose to Mousse", given to me by my Mainer brother who picked it up at a store called Marden's - Maine's equivalent of Building 19 or Big Lots. Certainly best with fresh summer blueberries but also great with frozen - just cut the amount of frozen berries to 3/4 cup.
blueberry muffins
makes 12
1 large egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. all-purpose flour (or a mix of whole wheat and all-purpose, up to 3/4 c. whole wheat)
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
Preheat oven to 400 degrees.
Beat egg, milk, and oil together lightly with a fork. Mix the dry ingredients together, and add to the egg mixture. Stir until just combined.
Add berries to the batter and stir until just mixed in.
Pour batter into a standard 12 cup muffin tin, lined with paper liners or buttered. Fill each cup halfway. Bake for 20 to 25 minutes.
blueberry muffins
makes 12
1 large egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. all-purpose flour (or a mix of whole wheat and all-purpose, up to 3/4 c. whole wheat)
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
Preheat oven to 400 degrees.
Beat egg, milk, and oil together lightly with a fork. Mix the dry ingredients together, and add to the egg mixture. Stir until just combined.
Add berries to the batter and stir until just mixed in.
Pour batter into a standard 12 cup muffin tin, lined with paper liners or buttered. Fill each cup halfway. Bake for 20 to 25 minutes.
No comments:
Post a Comment