Blueberry Muffins Revisited

We’ve been doing quite a bit of quarantine baking, and I’ve tweaked a simple blueberry muffin recipe until the whole family agrees on one muffin. This recipe makes a dozen muffins, requires minimal equipment, and they’re usually gone by lunch!

Blueberry Muffins

• 1 1/2 cups Flour

• 1/2-3/4 cup Coconut Sugar (more sugar if you like sweet, but I prefer less to be honest.)

• 1/4 tsp Salt

• 2 tsp Baking Powder

• 1/3 cup Canola Oil (or similar vegetable oil)

• 1/2 cup Milk

• 1 1/2 tsp Vanilla Extract

• 1 lage Egg

• 1 - 1 1/2 cups frozen Blueberries

• 1 Tbl granulated Sugar

Directions

• Preheat the oven to 400°F/205°C.

• Fill a muffin tin with silicone cups or grease the pan

• In a large mixing bowl, combine the Flour, Coconut Sugar, Baking Powder, and Salt.

• In a glass liquid measuring cup, measure out the Oil and Milk. Add in the Egg and Vanilla Extract. Mix the liquids thoroughly.

• Slowly pour the liquids into the mixing bowl, mixing until just incorporated. For extra moist muffins, add a little more milk to make the batter sticky. Do not over mix.

• Add in the Blueberries without over mixing as it will turn the batter purple.

• Scoop the batter into the muffin tin.

• Sprinkle a small pinch of granulated sugar on top of each muffin.

• Bake for 20 minutes, turning the pan halfway through. A toothpick should come out clean when the muffins are done.

• Let cool in the pan for a couple of minutes, then remove the muffins and let them cool more on their side so the bottoms don’t get mushy. No one likes a mushy bottom!

• Best served with warm butter straight out of the oven.