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Instructions |
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pre-heat oven to 400. pick thru the blueberries and remove any that are moldy or smushed. In a large bowl, place the flour, baking powder, salt, and sugar and stir with a fork until combined. Put the blueberries in the dry mixture and toss to coat the blueberries. Make a well in the dry ingredients.
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In a large liquid measuring cup, measure the oil, then the buttermilk. Add the eggs and the vanilla extract and whisk until blended. Pour the wet ingredients into the well in the dry ingredients. Stir with a fork until all of the dry ingredients are mixed in. Use a spatula to scrape down the sides of the bowl. Don't over mix.
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Use a 1/3 measuring cup to fill the muffin pan, dividing the mixture evenly between the cups. Bake the muffins for 18 to 20 minutes until lightly browned and the sides pull away from the muffin cups.
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Remove the pan from the oven and place it on a wire rook to cool. After 5 minutes remove the muffins from the pan and place on the wire rack to cool completely for about 20 minutes. Place the muffins in a freezer bag. When you want a muffin pull from freezer thaw for 30 minutes then heat in microwave for 45 seconds.
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Originally Submitted
9/30/2013
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