Michelle’s Best Blueberry Muffins

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

September 9, 2008

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Categories: Food

1 C Unbleached white flour
1 C Whole wheat, stoneground, flour
1/2 C brown sugar
2 t baking powder
1/2 t salt
3/4 C whole milk
1 egg
1/4 C extra virgin olive oil
1 C blueberries

Instructions

  1. Preheat oven to 375 degrees
  2. Grease bottom of cups of one 6-cup jumbo muffin tin
  3. Combine flours, sugar, baking powder, and salt in one bowl, set aside
  4. Combine milk, eggs, and oil in large mixing bowl
  5. Add dry ingredients until all moistened, batter will be lumpy
  6. Add blueberries
  7. Spoon into muffin tin until each cup about half full
  8. Bake for 25 minutes, cool 5 minutes before eating

They were quite yummy – sweet and filling.

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