Fant-Easy Blueberry Muffins |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 12 |
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These muffins are both fantastic and easy...Thus the name! They are also easy to make dairy-free (DF)by substituting a non-dairy milk (soy, coconut, almond). I got the recipe from my mother-in-law, Marian Johnson. Ingredients:
1 1/2 cups flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup vegetable oil (use oil for df) |
1 egg |
2/3 cup milk (approximately(add to oil and egg to make 1 1/8 c liquid total, use coconut, almond or soy milk to ma) |
1/4 teaspoon almond extract (optional) |
1/4 teaspoon vanilla extract (optional) |
1 cup blueberries |
3 tablespoons turbinado sugar |
Directions:
1. Stir together flour, sugar, baking powder and salt.
2. In a 1 C liquid measuring cup, put oil or margarine, egg, extracts and enough milk to make 1 1/8°C.
3. Whisk together.
4. Fold into dry mixture and.
5. Fold in fresh or frozen blueberries. (I use a little more than 1 C.).
6. Sprinkle each muffin with a little turbinado sugar.
7. Bake at 400 degrees for about 20 minutes.
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