Monday, July 4, 2011

Red, White and Blueberry Muffins

Happy 4th of July! 

This morning I found myself face to face with a mostly full carton of blueberries in my fridge.  Now, I like blueberries as much as the next guy, but the hubs and I aren't such blueberry fanatics that we could eat 2+ cups of them on our own before they go bad.  Dash woke us up extra early this morning, so I decided to take advantage of the morning and bake some blueberry muffins.

I got this recipe from my mom and modified it a little; this recipe also works for chocolate chip muffins or pretty much whatever else you feel like tossing in there.  You can increase the amount of whole wheat flour or eliminate it all together depending on what you're in the mood for - the proportion doesn't really matter as long as you end up with 2 cups of some kind of flour total.  This makes about a dozen muffins, but I doubled it so I could use all of my blueberries.

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp salt
1 Tbs baking powder

1 egg
1/3 cup oil (I used olive oil - melted butter would also work instead of oil)
1/2 cup milk
1/2 cup plain yogurt (or sour cream)
1 tsp vanilla

1 cup blueberries

Preheat oven to 400F.  Blend the wet ingredients together.  Blend the dry ingredients together and then combine with the wet ingredients.  After rinsing the blueberries, sprinkle about a teaspoon of flour on them to coat - this will help the blueberries stay suspended in the batter so they won't all just sink to the bottom.  Mix the blueberries into the batter.

Grease a muffin pan and add the batter (I put about 1/3 cup into each muffin).

Bake for 15-20 minutes.

Allow muffins to cool for a few minutes and then turn out onto cooling rack.

Try not to burn your mouth with the molten blueberries as you shove the muffins into your mouth!

1 comment:

  1. OMG, yum! I should have stopped by your house this weekend! Those look amazing!