There is nothing like the simplicity of a blueberry muffin
for breakfast (or anytime for that matter). Frozen blueberries will work, but
fresh really are best because the cell walls haven not been broken down by ice
crystals, so you get this glorious burst of blueberry when you take a
bite. The nutmeg is optional, but I
highly recommend you try it. It’s a subtle flavor that goes very well with the
blueberries. One of the things that I like about these muffins is that they
have a very light texture.
2 cups all-purpose flour
½ cup sugar
3 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg (optional)
1 cup sour milk*
¼ cup vegetable oil
1 tsp vanilla extract
1 egg
2 cups fresh blueberries (plus 2 tbsp flour)
·
Preheat the oven to 400F.
·
Line the muffin tin with cupcake liners and
lightly spray the liners with cooking spray.
·
Combine and whisk the first 5 ingredients (flour
to nutmeg) in a large mixing bowl.
·
In a small mixing bowl, combine and whisk the liquid
ingredients (sour milk to the egg).
·
Make a well in the flour mixtures.
·
Add the wet ingredients to the flour mixture.
·
Stir until just combined.
·
In another small bowl, mix the blueberries and 2
tbsp of flour. This helps keep the blueberries from sinking to the bottom of
the muffins.
·
Gently fold the blueberries into the muffin
mixture.
·
Spoon into muffin tin.
·
Bake for 20-25 minutes.
·
Cool on a wire rack.
*Sour Milk: Place 1 tbsp lemon juice or white vinegar into
the measuring cup then fill to the 1 cup mark with rice milk (or the milk
substitute of your choice).