Blueberry Muffins
photo by Fleurp
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
9 muffins
ingredients
- 236.59 ml white flour
- 118.29 ml whole wheat flour (you can substitute for 1/2 cup white if you like)
- 118.29 ml white sugar
- 9.85 ml baking powder
- 4.92 ml salt
- 295.73 ml buttermilk (or vanilla soy milk if lactose is your ibs trigger)
- 59.14 ml vegetable oil
- 236.59 ml blueberries (frozen or fresh)
directions
- Preheat oven to 400°F.
- Combine flour, sugar, salt and baking powder in a mixing bowl.
- Add milk of choice and oil. Mix.
- Fold in blueberries.
- Pour into muffin cups and bake for 25-30 minutes.
- Makes 9 muffins.
- (Sometimes I like to sprinkle a little brown sugar on top before I put them in the oven).
- This can easily be made into a vegan muffin mix. Tastes just as good too!
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Reviews
-
Great starter recipe, I used self raising flour, and because I didn't have quite enough buttermilk I used 1 cup buttermilk and 1/4 yogurt. I also added 2 tbl spoons of veg oil, and a bit of milk as mix seemed a bit thick. Anyway they turned out lovely & even rose (see photo). I really like the lack of egg thanks to my sons egg allergy.