Easy, fast, delicious blueberry muffin recipe

You can never underestimate the power of a fresh baked breakfast. When you can do it in 20 minutes or less, you should. So here goes…

Makes nine plump muffins, or 12 skinny ones.

1 cup of flour
1 Tablespoon baking powder (powder not soda)
½ teaspoon of regular ol’ salt (did you know that salary means salt money)
1 egg or 2 egg whites
¼ cup of melted butta or ½ a stick
1 cup milk (skim if you are watching it)
½ cup of sugar bowl sugar
1 cup of blueberries dusted in some flour

1. Pre-heat your oven to 375

2. Pam up your muffin tin

3. Sift together all of your dry ingredients (flour, baking powder, salt) and let it hang out until you are ready. I use a piece of parchment or roller’s mat to easily pour into your mixer bowl.

4. In your standing mixer throw in all of your wets save the blue berries. So the eggs, butter, milk, and sugar. (Sugar melts, so it is treated like a liquid.)

5. Once mixed, add all the dry ingredients at once. This is called the muffin mixing method. Don’t over mix, when it looks completely mixed and fluffy stop.

6. By hand fold in the blue berries.

7. Spoon into buttered muffin tin. I don’t use cupcake liners, because well, they aren’t cupcakes, and I love the brown soft crust that appears from a dark pan and direct contact.

Voila, delicious, light, and easy, and low cal should you choose. On the planet Weightwatchers, the low cal version with egg whites and skim milk is 2 points for a plump muffin. Keep the chubby in the muffins and not in the pants.

I will try and procure my soon to be mother in law’s Blue Berry Bread recipe next. It is quite delectable.

As always, much love, many blessings, and happy baking.