blueberry muffins

My in -laws have an abundance of blueberries this year. David took Arora over a few days ago to pick to their hearts content.  We munched on them for a few day and still had around 1 cup left. Today we decided to make some homemade muffins with them. I found this recipe here.  I made a few changes that I will (highlight) in the recipe. I already have our camera in the hospital bag, and so there are no pictures.
1 1/2 cups all-purpose flour (I used 1/2 cup oat flour)
1 cup fresh blueberries
1 egg white (Whole egg)
1 tablespoon vegetable oil (applesauce)
1/2 cup skim milk
2 tablespoons margarine, melted (Butter)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar
1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 (18 minutes was plenty) minutes or until golden brown.

2 thoughts on “blueberry muffins

  1. thanks for the wonderful recipe we love blueberries here. You just gave me another reason i need to go pick more.
    P.s. no baby yet? If you need anything just let me know.

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