don’t be stingy with the blueberries blueberry muffin recipe

Apr 22, 2010 Posted by denice johnson on Apr 22, 2010 in body, life | 1 comment

don’t be stingy with the blueberries blueberry muffin recipe

Blueberries are a superfood! They are so very incredibly good for you and hello, what better way to eat them than in a yummy muffin? Alright, it’s true, there’s no bad way to eat a blueberry. They’re even good frozen. But the point is, these muffins are a) delicious and b) healthy and c) you should make some right this very second*.

*or whenever.

Warning: the name of this recipe is meant to be taken very very seriously. Don’t be stingy with the blueberries means just precisely that. It also means, go nuts with the blueberries. Every bite of a blueberry muffin should contain – wait for it – one or more blueberries. For obvious reasons: yumminess.

ingredients
1¾ c whole wheat flour
3 tsp baking powder
½ tsp salt

¼ c butter or margarine
½ c sugar
1 egg
¾ c milk
1 tsp vanilla

1½ c blueberries (fresh or frozen

directions
Preheat oven to 400°F.

Combine flour, baking powder and salt in a bowl, thusly:

In another bowl, cream butter and sugar before adding the rest of your wet ingredients. Behold:

Add blueberries to the dry ingredients, coating with flour in the hopes that doing so will help keep the batter from turning a yucky blueish-grey color. It won’t help, but try. Then combine all ingredients in whichever bowl is bigger. Note none-too-pleasing color of batter and say eh, whatever:

Fill greased muffin tins about ¾ full. I use mini tins but you can use big, small. medium, whatever you like: I am not the muffin tin size cops. Bake for 10-12 minutes for minis and 20-25 for regular size. Remove from oven and eat as soon as they have cool enough so as not to burn your lips off: