Blueberries are a favourite in our house. I often purchase 2 large boxes each summer in berry season. These wild berries in this recipe were frozen from last summer’s berries. The wild harvested berries are smaller than the ones you purchase in stores throughout the winter. You will find the larger berries will break open when stirring into the batter, creating a blue muffin…which will taste fine, but will not look identical to the ones pictured.
This is another basic muffin recipe, you could use the base recipe with other berries, or evenchocolate chips in place of the blueberries.
Clayton, who is 5 years old, is like many his age…he wants to be on YouTube! So I told him we could record some segments with him cooking and crafting. Tonight we did a video and made Blueberry Muffins. Here is our video, and you can find the recipe below as well.
Watch the facebook page for more videos of Clayton and I. Apparently today, while we plant some seed, he wants to record “planting with Clayton”. We shall see 🙂
Blueberry Muffins
Ingredients
Ingredients
- - 2 cups blueberries
- - 2 Tbsp flour
- - 1 egg
- - 1/3 cup vegetable oil
- - 3/4 cup milk
- - 1 tsp vanilla
- - 1/2 cup sugar
- - 2 cups flour
- - 2 tsp baking powder
- - 1/2 tsp salt
Instructions
- Preheat oven to 350°.
- Toss berries with 2 Tbsp flour in bowl, then set aside.
- 3.in a large bowl, whisk together egg, oil and milk.
- Stir in sugar.
- Add flour, baking powder and salt. Stir to combine well.
- Fold in berries. And then scoop into lined muffin tins.
- Bake at 350° for 20 to 25 minutes.
Notes
Here are some other Blueberry Recipes you may enjoy!
