Recipe: Blueberry Muffins

I purchased a batch of fresh blueberries on Friday and was so excited to eat them this weekend. Yesterday I added fresh blueberries to the pancakes I was making. Then all day, I would grab a handful as I walked through the kitchen and snacked on them all day. Today I made homemade blueberry muffins. They were delicious. Even my picky 9 year old ate them! I thought I would share the recipe with you. It is taken from Sandra Lee Semi-Homemade Desserts 2. I love Sandra Lee and her Food Network show “Semi-Homemade”. She also has a new magazine out with the same title that I also subscribe to.

Nonstick spray for baking, Pam

2 3/4 cups of flour

3/4 cup of sugar

1 tsp baking powder

1/2 tsp baking soda

1 pinch salt

1 cup buttermilk (see note)

2 eggs

1/2 cup canola oil

1 cup fresh blueberries

1. Move oven rack to lowest position in oven and preheat to 400 degreesF. Spray 12 muffin cups with spray and set aside. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together buttermilk, eggs, and oil. Pour into flour mixture and stir together just until combined. Gently stir in blueberries. Spoon into prepared muffin cups, filling each two-thirds full., Bake in preheated oven for 26-30 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from muffin cups; cool completely on wire rack.

Note: If you do not have buttermilk, take 1 cup of milk and add 1 T of vinegar. Let sit for 3-5 minutes, then pour into recipe.