These blueberry muffins are not fat free, nor sugar free. But they are made with pure organic ingredients, no chemicals, or preservatives, you can freeze them or put them in the frig and they will last a week. Warm them in a small toaster oven and a little “real” butter, and you have a great way to start the day.
So lets get started!
2 1/2 Cups of Organic All Purpose Flour
1 1/2 Cups of Pure Cane Sugar (you can try to reduce the sugar, but I would not substitute with anything)
1 Tbsp Organic Baking Power
1 tsp Kosher Salt
1 Cup of Whole Milk or you can use Coconut Milk
1/2 cup of Organic Canola Oil
2 Farm Fresh Eggs (room temp if possible)
2 tsp of Organic Vanilla extract
2 Cups of ORGANIC Blueberries (no chemicals and GMO Free)
1 Tbsp Raw Sugar (sprinkle on batter before placing in the oven)
Preheat your oven to 375 degrees and spray or butter muffin Tins – You can pour into a sheet cake pan and then just cut them into squares they are still yummy!
Sift your dry ingredients together (I pre-make mine and store in the pantry) into a nice size bowl (mixing size)
Add all the wet ingredients and stir – I don’t use a mixer but you could (just don’t use a mixer on the blueberries as they will burst)
Once the batter is mixed, add your Blueberries – Gently stir in (you can dust the blueberries with flour) My grandmother always did, but I never think about that – I’m too anxious to eat them.
Pour into Tins – Bake on 375 for 25-30 min (last 5 min, just keep an eye out)
Brush with Butter once they come out and enjoy!