Who says blueberry muffins have to be on the naughty list? Not me!
These muffins are bursting with fresh blueberries, not those little round pea like things you have to rinse in the tin can. My blueberries have been huge this summer too, like nickel size huge! And they were sooooo good in my latest batch of muffins which made them so moist!
What I really like about this recipe is there are so few ingredients! Mix it all in one bowl and it’s an easy peasy cleanup.
For those of you who have emailed me about oils, I do not use vegetable oil in any of my recipes, and that includes breads, cakes and muffins. If you missed my post on refined oils you can click here to get caught up to date.
But in a nutshell any refined oil goes through a process that is very dangerous and unhealthy so I choose extra virgin olive oil. I get the best quality I can afford. I don’t buy oil from the supermarket anymore I go to a store by my house which has the most amazing oils and it makes a HUGE difference in my cooking.
I also choose to make my muffins large which is why I don’t give a yield on any of my recipes. This batch (for me) makes 8 large muffins and cooking time for me was exactly 22 minutes.
UPDATE: 8/27 I chose to experiment with my recipe like I tend to do and added ¼ cup homemade applesauce to them and they came out even better! I’ve adjusted the recipe below to reflect the change in case you want to reprint it.
As usual, all the ingredients I use are organic, I hope yours are too!Print
- 1 cup all-purpose flour (try and get unbromated and unbleached, King Arthur makes one)
- ½ cup whole wheat flour
- ½ cup pure cane sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup extra virgin olive oil
- ⅓ cup milk
- 1 egg
- ¼ cup applesauce
- 1 cup fresh blueberries
- Preheat oven to 400 degrees F
- Combine the flours, sugar, salt and baking powder together in a semi large bowl.
- Pour oil into a 1 cup measuring cup; add the egg and then just enough milk to fill the cup.
- Combine with the flour mixture and add the applesauce and carefully fold in the blueberries.
- Bake with lined muffin tins in the oven for approx. 20 min