What a great summer breakfast food! As soon as I saw these in Parents magazine I had to make them since they called for fresh BLUEBERRIES. They make great snacks for the kids too! My kids are SUPER veggie eaters, I tend to struggle when it comes to getting them to eat all of their fruit in a day (like their mother).
Blueberry Muffins
1 1/2 Cups flour
1/2 cup sugar
2 tsp baking powder
1 cup Vitamin D Milk
1/3 cup vegetable oil
2 eggs
1 cup fresh blueberries
Preheat oven to 425. Line 12 muffin cups with paper liners and spray with non stick cooking spray. In a large bowl mix together flour, sugar, and baking powder. In a medium bowl mix together milk, eggs, and oil. Pour wet ingredients over dry ingredients and mix. Add blueberries while continuing to mix together. I didn't use a mixer, just a wisk and a fork!
Fill each cup 3/4 full. Bake 15-18 minutes or until muffins are golden brown and springy to a touch.
Enjoy!
Blueberry Muffins
1 1/2 Cups flour
1/2 cup sugar
2 tsp baking powder
1 cup Vitamin D Milk
1/3 cup vegetable oil
2 eggs
1 cup fresh blueberries
Preheat oven to 425. Line 12 muffin cups with paper liners and spray with non stick cooking spray. In a large bowl mix together flour, sugar, and baking powder. In a medium bowl mix together milk, eggs, and oil. Pour wet ingredients over dry ingredients and mix. Add blueberries while continuing to mix together. I didn't use a mixer, just a wisk and a fork!
Fill each cup 3/4 full. Bake 15-18 minutes or until muffins are golden brown and springy to a touch.
Enjoy!
Yum! They look loaded with blueberries! That's just how I like em.
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