Happy 2012 Everyone!
I was reading an article the other day about how to stick to a diet as a new year resolution. One of the recommendations is not to skip breakfast. This is easy. We don’t skip any meal in my family. So the first post of the year is my family’s favorite, blueberry muffins. They like it because it is full of blueberries, and I like it because it is packed with antioxidants!
Recipe adapted from Dessert Circus at Home
250g (2 C) unbleached all-purpose flour
10g (1/2 tsp) baking powder
Pinch of salt
150g (3/4 C) granulated sugar
113g (1/2 C) unsalted butter, melted
2 Large eggs
4.5 oz (1/2 C) half-and-half (or whole milk)
340g organic blueberries (fresh/frozen fruits of choice)
Preheat the oven to 375 F (190 C).
Line muffin pan with muffin paper cups or lightly grease the muffin pan.
In a medium mixing bowl, whisk together eggs, milk, melted butter until combined.
In a Large mixing bowl, mix all the dry ingredients together. Add in the frozen berries, gently toss the berries in the flour mixture, and then make a well in the center. Add the egg and milk mixture into the center and gently fold the batter.
Use an ice scream scoop to fill the batter into muffin pan to 3/4 full. Bake for about 30 minutes or until golden brown. When the muffin tops spring back slightly when you press or the stick test comes out clean, muffins are ready.
Enjoy these hot muffins right away or let them cool on the wire rack. Either way, they are delicious! And remember, don’t skip breakfast!