Every summer I stock my freezer full of all the berries I couldn’t eat fast enough. And, by summer’s end, the freezer is bursting with a colorful mix of blues, reds, and purples. I find that freezing the berries before they turn is not only less wasteful, but it is a great way to have seasonal berries all year. A few weekends ago, I got a hankering for blueberry muffins and quickly grabbed a sandwich bag full of berries from the freezer to satisfy my craving. I used this simple, basic recipe with ingredients I had on hand.
1 cup all-purpose flour
1/2 cup spelt flour (or all-purpose, or pastry flour)
3/4 cup white sugar (or try unrefined sugar if you prefer)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 tsp vanilla
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
Preheat oven to 400 degrees. Combine dry ingredients in a large bowl. Combine wet ingredients in a separate, small bowl. Then, combine wet ingredients with dry ingredients. Once mixed, gently fold in blueberries and drop mixture into lined or greased muffin tins. Fill 1/2 to 3/4 of the way up the tin cups. Sprinkle top of each muffin with turbinado/cane sugar for crunchy sugar crystals on top. Bake for 20 to 25 min. Serve hot.
These muffins are easy like Sunday morning.
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