Sunday, September 25, 2011

Blueberry Muffins

Yields 12

Bake 400 20-22 mins

2 Cups Whole Wheat Flour or All Purpose
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Vanilla
2/3 Cup Milk
2 Eggs
1/2 Cup Butter (melted)
1/3 Cup Sugar
1/3 Cup Light Brown Sugar
1 Cup of Blueberries
12 Muffins Wraps

1) Melt butter. Wash blueberries well, sprinkle with flour and sit aside. I add the flour so they won't drop to the bottom of the muffins.

2) Mix flour, baking soda, salt and both sugars. Mix butter, eggs, vanilla and milk.

3) Combine wet and dry mixtures, then fold in blueberries.

4) Fill 12 muffin tins full of mixture in wraps and bake 20-22 minutes. Let cool and enjoy.

Note: These freeze very well just store individually in saran wrap in a freezer bag. Or store in a airtight container in fridge for up to 2 days max. Otherwise they will taste stale. I also sometimes swap the blueberries for a half bag of chocolate chips. If you would the whole bag it would be too much.

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