Blueberries were on sale at Kroger’s – 2 pints for $5. Unbelievable. Blueberries NEVER go on sale! So of course I bought some. These sweet and tart blueberry muffins are just one of the ways I’m choosing to enjoy them.
I’ve been eating a lot of fruit for breakfast, trying to up my fruit intake. I kind of realized…. I don’t eat any fruit??? What’s up with that?
I guess it’s easy to be consumed by carbs and… condiments.
Due to being down with the sickness last week (and kind of still today), I haven’t had the appetite for our usual dinners. But after being home for hours on Sunday, trying to rest and just finding myself watching bad television and trying to get the dogs to cuddle with me, I got up off the couch and made these muffins. Everything was already in the house, so it was just a matter of getting the energy to do it.
They came out quite delicious – only slightly sweet, despite the 3/4 cup sugar, so it may not fix your sweet tooth but the combination of the sweet muffin and the tart blueberry is really what this muffin has to offer.
Sweet and Tart Blueberry Muffins
Makes 8-10 muffins
- 1 1/2 cups flour + 2 tbsp flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup canola oil
- 1 egg
- 1/2 cup whole milk
- 1 cup blueberries
Preheat the oven to 400 degrees.
In a medium bowl, add the 1/2 cups flour, sugar, salt and baking powder and whisk to combine.
In a glass measuring cup, measure out the canola oil. Add the egg and whisk together. Add about half of the half cup of milk to the measuring cup and whisk.
Pour the wet ingredients into the dry and stir to combine. I switched to a spoon instead of the whisk. Add the rest of the milk as necessary. You may find that you need a little more milk. Just keep adding until you get a nice cake-like consistency. It should be easy to stir, but not watery.
Dust the blueberries with the 2 tbsp flour so that they’re evenly coated. Add them to the batter and fold in with a spatula.
Grease a muffin tin (or prepare muffin liners) and add batter until it’s 3/4 full. Add a few tablespoons or water to any unused muffin slots and bake for 20 minutes or until they’re nicely golden brown and pass a clean toothpick test.