For me, muffins were a big thing from the late 80’s when I began working in the financial field. I would often grab a muffin and coffee from the news stand at the subway or at a coffee shop in the building where I worked in Toronto’s financial district.
Muffins were a quick breakfast to grab on the go but they are much more enjoyable nibbling on them without rushing. They are better when you can them yourself as well!
I like adding some cornmeal into my mix but you can go “all all-purpose flour” if you wish. Muffins belong to a category known as “quick breads” because they come together in the time it takes to pre-heat your oven.
Fresh or frozen blueberries work, use an ice cream scoop to easily drop even amounts of batter, get some butter out of the fridge and get the coffee ready.
Blueberry Muffins
Course: Appetizer10
muffins30
minutes40
minutesIngredients
- Dry Ingredients
1 1/2 all-purpose flour
1/2 cup fine cornmeal
2 1/4 tsp; baking powder
3/4 cup sugar
1/2 tsp. salt
- Wet Ingredients
2 large egg
1 cup milk
1 tsp. vanilla extract
1/2 cup vegetable oil (or melted unsalted butter)
1 1/2 cups fresh or frozen blueberries
Directions
- pre-heated 400F oven
- Spray your muffin tin with cooking spray or line with muffin cups. Into a large bowl, add all your dry ingredients and stir with a fork to combine.
- In a medium bowl, add all your wet ingredients (except the blueberries) and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Add the blueberries and fold in.
- Use an ice cream scoop to drop the batter into each muffin cup. Place in your pre-heated oven and bake for 20-25 minutes or until golden brown.
