I woke up this morning with the most intense craving for a gigantic blueberry muffin. You know, one of those sugar-crusted monstrosities from Costco that’s packed to bursting with fat blueberries. Those things are so bad for you, but they’re so delicious! They’re really just dessert masquerading as breakfast. (Which is fine by me — my parents used to let me eat cake and pie and ice cream for breakfast all the time.)
These days, my metabolism really can’t handle actual desserts or an entire Costco muffin for breakfast anymore, but I can certainly put away a whole bunch of these equally yummy, normal-sized muffins. There is less than a cup of sugar in the whole batch, and two cups of fresh, juicy berries go into the batter. I’m pretty sure one of these muffins satisfies at least one daily recommended serving of fruit…maybe.
Blueberry Muffins (Adapted from the Mochi Thoughts recipe)
Ingredients: (Makes exactly 1 dozen muffins)
- 1-1/2 cups flour
- 3/4 cup white sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- A little over 1/3 cup milk
- 2 cups fresh blueberries
(1) Preheat oven to 400, and fill a muffin tin with cupcake liners.
(2) In a large bowl, mix all the dry ingredients until well combined.
(3) Slowly stir in the oil and egg. Batter should be very thick.
(4) Add milk. If 1/3 cup is not enough to thin out the batter, add more slowly.
** I used between 1/3 and 1/2 cup total. Batter should be a little thicker than pancake batter.
(5) Gently mix in blueberries.
(6) Scoop about 1/4 cup batter into each muffin cup.
(8) Bake for 20 minutes.
(9) Best eaten warm, but delicious any time.