Thursday, February 21, 2013

Breakfast Blueberry Spice Muffins

Thought I'd share a doctored up blueberry muffin recipe with you today.  When I serve muffins for breakfast I want to make them as healthy as I can. If this seems like a lot of muffins to have on hand, don't worry they stay in the fridge or freeze well, too.  I also bake them in a Pampered Chef stoneware muffin pan so the baking time is longer than most other muffin pans so check on them after 18 minutes so you don't have briquet muffins.....that's no way to start the morning.

Breakfast Blueberry Muffins

Bake at 400 for 18-25 minutes (depending on bakeware)
Makes 24 muffins

3 1/2c. white wheat flour (you could also do any combo of all purpose and white wheat)
2/3 c. raw sugar
4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves
2 beaten eggs
1 1/2c milk (sometimes, if I am running low on milk I'll substitute part water)
1/2 c. melted coconut oil or butter
1 1/2c. fresh or frozen blueberries 

1. in large bowl combine dry ingredients
2. in med bowl combine eggs, milk and coconut oil, quickly whisk then add all at once to dry ingredients. Batter will be a bit lumpy
3. fold in blueberries

Bake until edges and top are golden and toothpick comes out clean.  Cool in pans for 3-5 then remove to wire cooling rack.  Then step aside as the stampede of hungry children invade the kitchen to gobble up the homemade yumminess!

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