Because, it was feelin' crummy.
Yum! Who doesn't love blueberry muffins?! This is a simple and quick recipe that makes 6 muffins.
Look at all that oozy blueberry goodness!
You could probably substitute any berries you have on hand. The main thing is to not over mix the batter. We desire light and fluffy goodness. Let muffins cool all the way, so the bottoms do not get stuck in the paper. These will keep for up to 2 days in an air tight container, but are best the day of.
Here's what you need:
2 teaspoons of baking powder
1/8 teaspoon of salt
1 cup of flour
2 tablespoons of sugar, plus 2 teaspoons
1 cup of blueberries
1 egg
2 tablespoons of Plain Greek Yogurt (or sour cream)
2 tablespoons of canola oil
6 tablespoons of milk
Pre heat oven to 400 degrees. Line 6 muffin tins with muffin cups.
Dump 1 cup of flour into a bowl.
Add 2 tablespoons of sugar
Add two teaspoons of baking powder.
Add 1/8 teaspoon of salt.
Whisk or fork together.
Mix wet ingredients in a separate bowl. Add 6 tablespoons of milk.
Add 2 tablespoons of canola oil, 2 tablespoons of plain Greek yogurt, and 1 egg.
Beat it all together until smooth (I used a fork).
Add wet to dry.
Mix only until combined, about 10 good stirs.
Add 1 cup of blueberries to wet ingredient bowl (or new bowl).
Top with 2 teaspoons of sugar and mix together.
Add berries to batter. Mix only until just combined.
Add to muffin tins.
Bake 25 minutes or so, until a toothpick inserted into the center comes out clean.
Hello gorgeous.
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