Blueberries were on sale this week at our local grocery store. In true fashion, I bought WAY more than a family of four could or would consume. In an attempt to use up the blueberries before they started to mold, I whipped out some home made blueberry muffins. Easy, easy and truly any fruit could be substituted!
INGREDIENTS
1 1/2 cups all-purpose organic flour
3/4 cup turbinado sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose organic flour
1/4 cup organic butter, cubed
1 1/2 teaspoons ground cinnamon
2 tbsp. ground Organic flaxseed
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, 1 1/2 teaspoons cinnamon, and 2 tbsp. ground flaxseed. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
2 comments:
oh how i wish you lived closer!
Dude your new camera just rocks!!! It shows off how good they really are, its wonderful! You know you're amazing too, all the bakin' with twin boys... don't know how you do it...And you're not going into business with me why?? Too good for me?
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