Need a quick snack or something simple to grab for breakfast? This recipe is for about six to eight muffins and can easily be doubled. I used to use the box mix, but I think this recipe (adapted from the Willams and Sonoma Muffins and Quick Breads cookbook) is almost as simple and exponentially better. I've tried it with half wheat flour/half all purpose flour before as well, and that works fine too if you're looking to add a little extra healthiness to it. :)1 cup all-purpose flour
1/4 cup granulated sugar
1 & 1/4 teaspoons baking powder
1/4 teaspoon baking soda
a few scrapes of nutmeg
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup milk
1/4 cup unsalted butter, melted
1 extra large egg
2/3 cup fresh blueberries, washed and drained
 |
| Ingredients minus the nutmeg... |
Preheat oven to 400* degrees. Line a standard-sized muffin pan with 6-8 paper liners.
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until ingredients are combined well. In another bowl, whisk together the milk, melted butter and egg until combined. Pour the wet mixture into the dry mixture, and stir until it is just combined and all of the dry ingredients are moistened. Don't over stir it.
Gently fold in the blueberries.
Spoon the batter into your prepared muffin liners, until about 3/4 full, since they don't rise as much as cupcakes typically do. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in muffin pan for 5-10 minutes before removing. Serve warm or cold. Store leftover muffins in the refrigerator.
