Tuesday, April 21, 2009
Muffins, muffins, muffins - I could eat them all day long. I like little light bite size muffins and dense muffins as big as my head (you know, the kind that nutritionists advise us to avoid at all costs). I mean, they are pretty much little cakes moonlighting as breakfast, and I love anything that allows me to work more cake into my diet and not have it count as dessert. This is my favorite blueberry muffin recipe - super simple and easy to pull together- I always have frozen blueberries in the freezer and self-rising flour in the pantry. There's no softening of butter or pulling out the mixer, which allows me to be a bit spontaneous (which as a Mom, I rarely get to be) and whip them up when inspiration grabs hold.
Paula Deen's Blueberry Gems
2 cups self-rising flour
1.5 cups sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup milk
1 cup blueberries, fresh or frozen
Preheat oven to 375. Line 18 muffin tin cups with liners or spray with cooking spray (or 12 muffin cups if you're making jumbo muffins).
Combine flour and sugar in a large bowl. In a smaller bowl, combine the eggs, vanilla, oil and milk. Whisk together until well combined. Make a well in the center of the flour mixture. Pour in the liquid. Mix with a spoon until the flour is moistened. Gently fold in the blueberries.
Spoon batter into muffin cups, filling two-thirds full. Bake for 23-25 minutes until nicely browned and puffed.