Muffins make a perfect breakfast. They’re easy to make, easy pack when you’re running out of the door, easy to eat with one hand and they freeze very well, to boot! With the season of fresh berries upon us, why not throw some into your favorite muffin batter? I used Paula Deen’s muffin recipe as a starting point, then threw in my own twist: almond milk instead of regular; less sugar to reduce the sweetness; and I omitted the sugary coating. Substitute your favorite berry or mix several together for a berry explosion! I’m sure you’ll agree that these muffins really hit the spot when you’re craving a fast homemade treat.
Blueberry Muffin
2 cups all-purpose flour
2 Tbs baking powder
½ cup minus 2 Tbs sugar
½ cup butter, melted
1 egg, beaten
¾ cup almond milk (or substitute your preferred milk)
1 ½ cups blueberries (or substitute your favorite berry)
Preheat the oven to 350 degrees. Grease or line a 12 cup muffin tin. In a large bowl, combine the dry ingredients (flour, baking powder and sugar). In a small bowl, combine the melted butter, egg and milk. Whisk until fully incorporated. Pour the egg mixture into the dry ingredients and mix just until combined. Gently fold the berries into the batter, being careful not to crush them as you go.
Fill each muffin tray about ¾ full. Bake for 25 to 30 minutes or until gently browned. Enjoy!
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