Ahhh Blueberry Muffins, the baked good that allows you to eat cake for breakfast. YAY cake!
I bake very little but a few weeks ago I was scrolling through Pinterest and saw a recipe for Blueberry Muffins. Muffins sounded good so I started to wonder if there were any easy recipes using self-rising flour that I prefer to work with. A quick search later, I found a recipe! I modified it a bit and then modified it more the next time I made them and came up with this gem!
Preheat oven to 400 degrees and prepare muffin pan by either greasing and flouring it or lining them with papers.
Ingredients:-2 ¾ cups Self-Rising Four
-¾ cup Organic Cane Sugar
-¾ cup buttermilk
-¼ cup Olive Oil
-2 x-large eggs beaten
-4 TBLS of grass fed/organic butter melted
-1 TBLS Organic Vanilla Extract
-Pinch of Pink Himalayan Salt
-2 cups frozen wild blueberries
Directions:
Whisk together the flour and sugar. Add everything else but the blueberries and mix well but don’t over mix. Mix in blueberries gently but quickly. The batter will be quite thick. It’s okay.
Fill the muffin cups up most of the way. Bake for 25-30 mins until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Turn pan 1/2 way through baking if your oven cooks unevenly.
Remove muffins from the oven and allow them to cool for 10 mins in the pan. Remove them from the pan and serve them warm with melted butter. Store leftovers in the frig for up to a week. You know they won’t last that long!Lemon Glaze
-4 TBLS Powdered Sugar
-Whole Milk, amount will vary based on how thick or thin you want your glaze, add milk until it is the consistency you like. I add it a TBLS at a time.
Mix ingredients together well and drizzle or pour over the muffins.
This recipe was such a bit hit with my family! They don’t get homemade baked goods all that often so they enjoyed this treat. I was asked to make them again before the first half of the first batch had been eaten. Success! Refrigerate up to 7 days. I did sneak a few to freeze just to see how well they would do in the freezer. They were perfect. Defrost on counter for 30-60 mins. Refrigerate if you are not serving them right away.
Here is the recipe I based my Blueberry Muffin Recipe on.
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