Slightly Sweet Blueberry Muffins

It takes about 30 minutes to make a batch of homemade muffins.

Unlike prepared muffins and store bakery muffins, these muffins have less sugar, no artificial colors or flavors, no chemical additives, and no preservatives. You can also use this recipe to make organic muffins.

Sugar is usually the first ingredient for prepared muffins. It adds calories and little else. This recipe has far less sugar allowing you to taste the blueberries. Unfortunately, many fresh blueberries are more bitter than sweet. If that is the case in your area, consider using frozen blueberries. Most fruit is frozen at peak ripeness. Read the Cook’s Tip below about using frozen blueberries.

Long-term Storage

Like any bread or cake made without chemical preservatives, homemade muffins must be refrigerated and will become stale in a few days.

Like cakes and cookies, muffins can be frozen and enjoyed months later. Place muffins in an airtight freeze proof container and freeze. Thaw overnight in your refrigerator or using your microwave oven. You can also reheat thawed muffins in a 300°F (150°C) oven about 10 to 15 minutes.

Cook’s Tip

When using frozen blueberries. Thaw in the refrigerator, drain the liquid, and rinse. This will prevent the batter from turning blue.

Ingredients

• 1 3/4 cups (220 g) all-purpose or pastry flour
• 1/3 cup (70 g) granulated sugar
• 2 teaspoons (10 ml) baking powder
• 1/4 cup (60 ml) vegetable oil
• 1 large egg
• 3/4 cup (180 ml) whole or reduced fat milk
• 6 oz (170 g) fresh or frozen blueberries

Method of Preparation