Blueberry Muffins

Here is another simple muffin recipe! (If you haven't caught on yet, we really like muffins over here) This recipe can be made with or without blueberries(though they taste better with them), and can be used with a number of substitutions (see the bottom of this post for possible substitutions).

1/2 cup butter
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg
3/4 tsp. vanilla
1 cup blueberries
YIELD: 12 muffins

Ingredients: Milk, egg, flour, salt, butter, blueberries, sugar, baking powder, vanilla.

Melt your butter either on the stove or in the microwave.

Mix the flour, sugar, baking powder, and salt together.

Next mix the egg, milk, and vanilla together. If you are out of eggs, you can substitute flaxseed. Take about one Tbsp. of flaxseed per egg (ground in a coffee grinder or food processor) and stir with a little water. Then mix with the remaining wet ingredients.

 Add your wet mixture to your dry mixture with the butter, and mix well.

 Then stir in the blueberries.

 Scoop into greased muffin pans.

 Bake at 375 degrees for 18 to 20 minutes.

Substitutions: 
1/2 cup butter = 1/2 cup coconut oil
2 cups AP flour = 2 cups whole wheat or gluten free flour
1/2 cup sugar = 1/2 cup (or less) demerara, honey, agave necter, etc.
1 cup milk = 1 cup rice, almond, or soy milk
1 egg = 1 Tbsp. ground flaxseed
1 cup fresh blueberries = 1 cup frozen blueberries

Fly with Christ!

Rachel : )