Muffins (Sweet Blueberry from Scratch)
Last updated: Sunday March 15, 2020
Mix together thoroughly:
1 1/2 cups flour
1/2 cups sugar
2 - teaspoons baking power
1/2 teaspoons salt
1 egg
- 1/2 cup milk
- 1/4 cup salad oil
A) Beat egg and stir into milk and oil.
B) Mix remaining ingredients together.
C) Mix wet ingredients into dry ingredients until flour is moistened. Batter should be lumpy
Stir in:
1 - pound blueberries
A) Spoon batter into paper-lined muffins tins.
B) Bake until lightly browned.
C) You can freeze muffins and have them for a seveal weeks from the freezer. The trick is to freeze them right away (right after breakfast). Place one or two of them in small ziplock bags, or as a layer of several in a larger ziplock. Keep them from touching each other as much as possible and lay them on a flat surface for a couple of hours in the freezer. Once frozen they should not stick to each other, and no longer need to remain flat in the freezer.
Freezing bludberry muffins immediately ensures that the water in the blueberries will freeze in place (in the berries) so that they will be juicy when reheated. Reheat these frozen gems by preheating the your convection oven to 300 degrees and bake for 15 minutes. They will taste like freshly baked muffins!
Temperature: 400°
Time: 15 Minutes
Yield: 12 muffins
Theo Black