Blueberry Muffins
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Introduction
A breakfast classic. Great for on-the-go or just sitting with friends/family and enjoying with a nice glass of O.J. They are moist, not too sweet, and always satisfy. If it is not blueberry season (May โ July or so), then I recommend using frozen blueberries and defrosting them. You can also get creative with the berries, too, like using blackberries instead of blueberries (just chop them up into smaller pieces). This should make a dozen muffins.
Total Time: about 45 minutes
Ingredients
2ย cups blueberries
2ย ย ย cups all-purpose flour
1ย ย ย cup sugar
ยฝ ย ย cupย butter, melted
ยฝย ย ย cupย milk
3ย ย ย tsp. baking powder
1ย ย ย tsp. vanilla extract
ยฝย ย ย tsp. salt
2ย ย ย Tbsp. flaxseed
8ย ย ย Tbsp. water
Course sugar
Instructions
โข Preheat the oven to 400ยฐF.
โข In a small blender (I use a Bullet), blend the flaxseed and water until gooey (around 30 seconds).
โข In a bowl, mix all of the wet ingredients (flaxseed goo, butter, milk, and vanilla).
โข In a separate bowl, combine all of the dry ingredients, except the blueberries (flour, sugar, baking powder, and salt).
โข Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk, mix everything together until they are just combined and the batter has not lumps (you donโt want to overwork the batter).
โข Add the blueberries. Using a spatula, fold the blueberries into the batter. Do NOT use a whisk for this; it will puncture your blueberries.
โข In a muffin baking pan, place the muffin liners. Then, using a large spoon, spoon the batter into the liners. The batter should just about get to the top of the liners.
โข Sprinkle some course sugar over the top of the muffin batter and sweep away any excess that may be laying on the muffin pan to avoid burning.
โข Bake for 25 minutes, or until the edges of the muffin top start to brown.
โข Allow the muffins to cool in the baking pan before removing.
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