Very Blueberry Muffins

Very Blueberry Muffins because why not?

Need a change from the regular breakfast routine?  This easy blueberry muffin can be yours in less than 30 minutes – including making that pot of coffee.

And since the recipe makes a dozen, there are plenty to share.

Though this is one of the most basic muffin recipes it includes a heaping generous bucket of blueberries to satisfy anyone. It’s also light on the sweetness because it’s a muffin not a cupcake. And the blueberries are plenty sweet this time of year.

Want to dress it up a little bit? Add the zest of one lemon to the batter or a sprinkle of cinnamon on top of the batter right before baking. Want to change it up a bit? Use raspberries or combine some with blueberries. But make sure to fold those blueberries very, very gently or the batter will turn blue (smurf muffins). And raspberries will turn the batter pink. Blackberries, however, turn the batter a sad shade of gray. Don’t go there.

Though the berries that are folded into the batter are dusted with flour which helps keep them from sinking, sometimes they settle a bit anyway. A trick I use to make sure some berries remain on the top is to set aside a few extra (not dusted with flour) and sprinkle them onto the scooped batter right before the pan goes into the oven.

No matter which berry you choose, bake some muffins. Everyone will be very happy you did.

Got coffee? We’ve got very berry muffins.

Very Blueberry Muffins because why not?

 

Very Blueberry Muffins
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Ingredients
  • 195 Canteen flour blend (1 ½ cups) (see notes)
  • 50 grams granulated sugar (1/4 cup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 160 grams nondairy milk (2/3 cup)
  • 2 extra large eggs
  • 80 grams sunflower oil (1/3 cup)
  • 200 grams fresh blueberries (1 very heaping cup)
  • 1 teaspoon Canteen flour blend
Instructions
  1. Preheat oven to 350°F. Place liners in one 12-count muffin pan. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl blend together milk, eggs, oil. Add to flour mixture and stir until no lumps remain. Fold berries with one teaspoon of flour. Gently fold into batter.
  2. Scoop into liners a generous ⅔ full. Bake 19-22 minutes or until muffins are pale golden and berries are starting to bubble (or as I call the: melty). A toothpick should come out without crumbs. Cool in the pan for a minute or two. Remove muffins to a rack to cool. Serve warm-ish. Makes one dozen.
Notes
Click About Flour for the Canteen Blend and flour info.

 

 

Comments

  1. We appreciate all your sage advice, Lisa! Smurf muffins! Hehe. 😉 Your muffins look terrific as usual. Blueberries and blueberry recipes abound right now. It’s a good thing!

    Shirley

    • GlutenFreeCanteen says:

      Thanks, Shirley. I love blueberry season when they’re abundant and inexpensive. And yep. Smurf muffins. I’ve made my share.