Ingredients (4)
- 2 large eggs
- 1/2 c. milk (I used 2%)
- 1/2 c. canola oil
- 1 c. turbinado sugar.
My inspiration for this recipe came from wanting to bring something to my church breakfast that was simple and delicious. I was looking for something with a finished appearance that would be warm and delicious and could be easily served. And the leftovers I can easily put in a bag for a breakfast to go. Everything that I bake has to have a quality about it’s texture and this come from using more whole natural ingredients, using ample amount of fats, and being careful not to overbake a product. Some of my moisture and flavor come from adding a generous amount of lemon juice to the batter. These delicious blueberry muffins have a highly appealing flavor and a delightfully moist texture!
Instructions
- 1Keep berries in the freezer until needed. In large bowl mix eggs, milk, lemon juice, oil, and sugar until smooth.
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