Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cup flour (I always used unbleached or gluten-free blend)
  • 3/4 tsp salt
  • 1/3 cup sugar
  • 2 tsp baking powder ( ~ corn-free if needed)
  • 1 1/4 tsp Xanthan gum for gluten-free muffins. (~ if not listed in gluten-free flour blend)
  • 2 eggs (~ or egg replacer)
  • 3/4 cup milk (~ or non-dairy substitute)
  • 1/4 cup melted salted butter (~ or a non-dairy substitute)
  • 1-1/2 cups blueberries

Instruction

  • Preheat the oven to 400. Prepare a muffin tin with a non-stick spray or use cupcake liners.
  • In a large mixing bowl, add the following:
  • Flour
  • Salt
  • Sugar
  • Baking powder
  • Baking blend
  • Mix well.
  • In a small mixing bowl, add the following:
  • Eggs, or egg replacer.
  • Milk, or non-dairy substitute.
  • Melted butter or non-dairy substitute
  • Mix well.
  • Stir the liquid mixture into the flour mixture with a large spoon. Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
  • Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
  • Put muffins in the oven for 23-25 min. Be sure to test for doneness by lightly touching the top of a couple of muffins and watch for it to spring back.
  • Because of the large number of berries in these muffins, the toothpick test is not as effective. When muffins are done, let them rest for a couple of minutes, and then go around the edge of the muffins with a knife to help remove them from the tins. If there are any muffins leftover you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.