It’s been awhile since I’ve worked up a “from scratch” recipe to feature on this blog.
On this beautiful, sunny Monday I decided today would NOT be an oatmeal day (as it usually is in our house)! I had a couple pounds of blueberries sitting in my fridge…so why not make blueberry muffins? My son thought this was a fabulous idea. Probably because muffins are shaped like cupcakes.
I found a recipe on Allrecipes that looked good, plus I made some modifications per the reviews and what was in my pantry. So here is what I did:
1 c flour (original recipe calls for 1/2 white; 1/2 wheat)
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 c milk
1/4 c vegetable oil
1/2 tsp vanilla
1/2 tsp almond extract
1 c fresh blueberries, coated with 1 tbsp flour & 1 tbsp sugar
In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Combine the egg, milk, oil, vanilla, and almond extract and add to the dry ingredients. Gently fold in the blueberries. Grease or paper line muffin trays. Bake at 375 for about 20-25 minutes until done. Cool 5 minutes before removing to a wire rack.
This recipe yielded me 7 muffins. I would definitely double it next time for our family. You could also substitute applesauce for the oil if you prefer.
Incidentally, when building your stockpile, I highly recommend you focus your efforts on basic cooking and baking essentials. Foods like flour, sugar, butter, baking soda, olive oil, rice, vinegars, and pasta can be cooked in many different ways and give you the most bang for your buck. In general, the best times of year to stock up on these types of food seem to be around the holidays and again at Easter. Today’s muffins required no trip to the store, because I had everything on hand!
For more on my cooking adventures, including strawberry jam, bread, and graham crackers, see my recipe category.