If you are tired of the same-old, same-old breakfast, why not serve your family home-made, warm blueberry muffins?
This recipe takes just a few minutes to put together and about 18 minutes to bake. I've never cared for the boxed muffin mixes as they taste "fake" to me. Plus, you usually need to add oil, an egg and water to the mix — practically the same as making it from scratch. You could always measure out the flour, sugar, baking powder and salt the night before and leave it in a covered bowl. Add the fresh ingredients that morning and you'll have warm muffins in no time.
Blueberry Muffins
Makes 12-14 medium size muffins
2 cups all-purpose flour
½ cup sugar
1 T baking powder
½ tsp. salt
zest of half a lemon
1 egg
1 cup milk
¼ cup vegetable or canola oil
¼ tsp. vanilla extract
1 cup fresh blueberries
Preheat oven to 390 degrees. Line a muffin tin with paper baking cups/cupcake liners or grease it well.
In a large bowl, stir together flour, sugar, baking powder and salt until well combined. Add the lemon zest and distribute throughout the flour mixture with your clean fingers.
In a small bowl, whisk the egg, then stir in milk and oil and whisk until well combined.
Add egg mixture all at once to flour mixture. Add in blueberries. Gently combine the entire mixture with a wide rubber spatula until just moistened. Don’t overmix. The batter should be lumpy.
Spoon batter into your prepared pan. Fill muffin cups about ¾ fill.
Bake for 18-20 minutes or until risen and just golden brown. Test by inserting a toothpick or cake tester into the middle of one muffin – it should come out clean and dry.
Immediately remove muffins to a wire rack. Serve at once.
