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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I've tried many blueberry muffin recipes, none just to my standards. Finally I took several different ones and incorporated them to how I like them. Enjoy! I also suffer from IBS and find that this snack doesn't bother my stomach at all. Ingredients:
1 cup white flour |
1/2 cup whole wheat flour (you can substitute for 1/2 cup white if you like) |
1/2 cup white sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 1/4 cups buttermilk (or vanilla soy milk if lactose is your ibs trigger) |
1/4 cup vegetable oil |
1 cup blueberries (frozen or fresh) |
Directions:
1. Preheat oven to 400°F.
2. Combine flour, sugar, salt and baking powder in a mixing bowl.
3. Add milk of choice and oil. Mix.
4. Fold in blueberries.
5. Pour into muffin cups and bake for 25-30 minutes.
6. Makes 9 muffins.
7. (Sometimes I like to sprinkle a little brown sugar on top before I put them in the oven).
8. This can easily be made into a vegan muffin mix. Tastes just as good too!
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