These are perfect!!
Everytime I have made muffins they have a springy texture to them that I don’t like… I rather them be light and fluffy and a bit cake like… and these are it!!!
1/2 cup Coconut oil (or butter… or a bit of both)
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups blueberries
2 cups all-purpose flour
1/2 cup milk
- Heat oven to 375°.
- Grease or line 12 large size muffin cups
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each.
- Beat in vanilla, baking powder and salt.
- With wooden spoon, fold in half of flour then half of milk into batter; repeat.
- Fold in blueberries
- Spoon into muffin cups
- Bake 20 to 30 minutes
Of course you could make any kind of muffin with this base… I am going to make some strawberry ones next….
Possibly Related Posts:
- Cherry-Vanilla jam…
- Kale chips
- Simple veggie tomato soup…
- Vanilla bean buttercream frosting…
- Making Genmaicha…
by Living in Harmony » Cranberry, Orange, and Chocolate Chip Muffins, on March 31 2009 @ 11:13 pm
[...] think next time I might try Paxye’s blueberry muffin recipe, because I love the texture of those ones, only using orange juice instead of milk and [...]