My favorite muffin base recipe happens to be made without oil.
While this is well and good, every once and a while, we want a muffin that has that nice crunchy outside made possible by the oil. This recipe uses olive oil, the healthier of the oils, and it is light and fluffy!
Blueberry Muffins - Adapted from Emily
{Print Recipe}
1 1/2 C white wheat flour
1/2 C white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 C olive oil
1 egg
1/3 C milk
1 tsp. vanilla
1 C blueberries
Begin by mixing together the dry ingredients.
Then, mix together the wet ones in a seperate bowl.
Combine the two until moist. I ended up needing to add an additional 1/6 C milk because I used wheat flour in the recipe when the original called for white flour.
Stir in the blueberries.
Drop into muffin cups. I used our jumbo muffin cups because we like them ... and they are so much easier to clean than those little ones!
Bake at 375 for 18-20 minutes, until golden brown. {About 5 minutes longer for jumbo muffin cups}
And, if you want a real treat -- try Emily's cinnamon topping to go on these muffins. I'm sure that is delicious.
This post is linked to:
