Monday, March 21, 2016

Oh My Blueberry Muffins!


I woke up this morning with a craving for muffins. Now, I'm not much of a blueberry person. I don't really like the taste or texture. But, I just happened to have a bunch of blueberries in fridge. They were going to go bad if they sat in there for much longer, so I decided, why not? As it turns out, they were really good in muffins! The muffins were sweet, and the blueberries were tart, a delicious combination. While it does take some patience to wait while it bakes, it is well worth it! Not to mention the batter left over on the spatula is pretty good too...

                                                             Makes 12 muffins
You will need:
     - 1 cup sugar
     - 1/4 cup shortening
     - 2 eggs
     - 1 cup milk
     - 1 1/2 cups all purpose flour
     - 1 cup whole wheat flour (Or just use 2 1/2 cups regular flour, but I think it tastes better with
        whole wheat added.)
     - 1 teaspoon baking soda
     - 2 teaspoons cream of tartar
     - 1/4 teaspoon salt
     - 1 1/2 cups blueberries
     - Extra sugar for sprinkling on top


1. Preheat your oven to 350º, spray a muffin tin with cooking spray (or use paper muffin cups).

2. Cream together shortening and sugar. Add the eggs and milk.

3. In a different bowl, mix dry ingredients, but not the blueberries. Mix into the wet mixture, just until moistened. DO NOT over mix. The batter will be lumpy.

4. Add in the blueberries, only stir a couple times to mix them around.

5. Fill muffin cups about 2/3 of the way full. Sprinkle extra sugar on each muffin. Bake 20-25 minutes.

So, there you have it! These muffins are awesome, even for those who don't like blueberries. The sugar on top makes it all the more fun and tasty to eat. Let me know how yours turn out!

See you soon!

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