a good recipe: blueberry walnut muffins.

so i went a little baking happy yesterday. (and i am sure that i will be baking again today...) it was raining out, and i was stuck inside for the better part of the morning, so i decided to go through my cupboards and use what we had. i saw that we had pounds of frozen blueberries (were frozen fresh last year) and more than enough ingredients to open up a bakery. so, i decided to throw something together.

using a basic recipe, i made a few adjustments only using what we had in house.

what you need
preheat the oven to 380F
12 cup muffin pan (or 24 mini muffins)
1 large bowl
1 medium bowl
whisk
wooden spoon
two small spoons

the recipe
2 3/4 cup flour
1 tsp baking soda
2 tsp baking powder
pinch of salt
1 cup sugar*
1/2 cup veggie oil
1 egg
1 cup yogurt*
1/2 cup chopped walnuts*
1 1/2 cups of fresh or frozen blueberries*

the possible adjustments for taste
for more of a natural sweet, decrease sugar to 1/2-3/4 cup of sugar and increase blueberries
walnuts can be omitted from the recipe all together
greek yogurt instead of regular yogurt (i used honey greek yogurt)
can add more blueberries to taste- i prefer about 2 cups

the baking
in a medium bowl, mix together the flour, baking soda, baking powder and salt. set aside.

in a large bowl, whisk together the egg, oil, sugar and yogurt until well blended. slowly add the dry ingredients until well mixed.  fold in blueberries and walnuts, leaving 1/2 cup blueberries and 1/4 cup walnuts for garnish.

add the mixture to a greased muffin pan, distributing evenly. sprinkle remaining blueberries and walnuts onto each muffin, slightly pressing down to ensure they stick. place pan into oven. bake for 20-25 minutes, or until a toothpick comes out dry.

once baked, remove from pan to let cool. store in a cool, dry location. yields 12 muffins.

enjoy!


j