Ingredients (11)
- 2 large eggs
- 1/2 c. milk (I used 2%)
- 1/2 c. canola oil
- 1 c. turbinado sugar. (plus 2T extra for topping)
- 4 T. lemon juice concentrate
- 2 c. flour (I prefer King Arthur's white whole wheat) Plus 1T. extra for tossing frozen blueberries
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 tsp. baking powder
- 2 c. frozen blueberries
- 2 T. butter for topping
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 transported and served. I especially enjoy tasting a finished product that has a quality texture which comes from using more whole natural ingredients, and being careful not to overbake a product. A quality texture means the product is moist, holds together well, is fresh and fluffy, has yet has some substance in the “chew”. Some of my moisture and flavor in these muffins 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! Enjoy!
Instructions
- 1Keep berries in the freezer until needed. In large bowl mix eggs, milk, lemon juice, oil, and sugar until smooth. In separate bowl mix flour, baking powder, salt, and cinnamon. Add flour mixture to the wet ingredients, and stir just until moistened. Then, toss frozen berries in additional flour and fold berries into batter.
- 2Spray a standard 12-cup muffin pan with non-stick cooking spray and fill cups full with batter. Bake at 375 degrees for 20-25 minutes.
- 3Brush tops of muffins with 2T of softened butter and sprinkle tops evenly with 2T turbinado sugar. .Let stand in muffin pans for appx. 10 minutes and then let muffins cool on cooling rack. Makes 12 scrumptious muffins!
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