Tempt Your Tummy Tuesday: Blueberry Muffins

I LOVE muffins!  When I was little Ragamuffins were a weekend treat, and they were so sweet and delicious!  These are close, next time I'm going to try them with freeze-dried blueberries, I think that will make them more Ragamuffin-like.  They are not deadly sweet either, which I like.  You can substitute any mix-in you like for the blueberries if they aren't your thing.  I've used chocolate chips, and raspberries instead, and they were both delicious as well.  Here's how easy they are...

1 3/4 C Flour (I use unbleached)

1/4 C Sugar (I use Raw)

2 1/2 tsp Baking Powder

1 Egg, Beaten

3/4 C Milk

1/3 C Oil (I use safflower)

1 C Add-ins (Blueberries in this case, but you can use other fruits, nuts, or chocolate chips)

1.) Preheat oven to 400 degrees F.  

2.) Mix flour, sugar, and baking powder in bowl.  In another bowl whisk together egg, milk, and oil.  Add liquid to flour mixture all at once, and gently stir until moistened, do not over mix.

3.) Gently fold in berries (or other mix-in).  Spoon into greased muffin pans so the cups are 2/3's full.

4.) Bake for 20-25 minutes, or until centers are not doughy.  Cool completely on cooling racks.  Although, they do taste amazing straight from the oven with butter, just be careful not to burn your fingers or tongue :)

Store in an airtight container.  Makes 12 Muffins.  Enjoy!

  I double the recipe for 24 muffins, which I keep on the counter, and they last about a week between the two of us.  I've never had any issues with mold, but I also don't think they last long enough for that to be an issue.

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