blueberry muffins

It's been ages since I shared a recipe with you, so here is my favourite recipe for blueberry muffins. In it's original version, it came from a Company's Coming book, not necessarily the first place you'd think to look for a great recipe, but there are a few hiding in them. Butter tastes better of course, but the oil works fine too. Freezing the berries first will help them hold together when mixing the batter.

Blueberry Muffins

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt

1/4 cup soft butter or vegetable oil
1/3 cup white sugar
1 egg
1 cup milk
1 tsp vanilla

1 cup blueberries (or other seasonal berries)

In a large bowl, combine the flours, b.p. and salt. Make a well in the centre.

In another bowl, mix the butter/oil and sugar. Beat in egg. Mix in milk and vanilla.

Prep your muffin tins (this makes 1 doz. medium muffins) by greasing or using paper liners. Set the oven to 400 F (200 C).

Pour the wet ingredients into the dry, and add the berries. Stir gently until the batter is evenly moist. Spoon into the tins, about 3/4 full per muffin cup. Bake for 20-25 minutes, or until golden brown.

Muffins are always best hot from the oven, but these will keep well if you freeze them as soon as they're cool. Then you just warm them up, or stick them in your lunch bag and they'll be thawed by lunch time!