There is nothing like the simplicity of a blueberry muffin for breakfast (or anytime for that matter). Frozen blueberries will work, but fresh really are best because the cell walls haven not been broken down by ice crystals, so you get this glorious burst of blueberry when you take a bite. The nutmeg is optional, but I highly recommend you try it. It’s a subtle flavor that goes very well with the blueberries. One of the things that I like about these muffins is that they have a very light texture.
2 cups all-purpose flour
½ cup sugar
3 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg (optional)
1 cup sour milk*
¼ cup vegetable oil
1 tsp vanilla extract
2 cups fresh blueberries (plus 2 tbsp flour)
· Preheat the oven to 400F.
· Line the muffin tin with cupcake liners and lightly spray the liners with cooking spray.
· Combine and whisk the first 5 ingredients (flour to nutmeg) in a large mixing bowl.
· In a small mixing bowl, combine and whisk the liquid ingredients (sour milk to the egg).
· Make a well in the flour mixtures.
· Add the wet ingredients to the flour mixture.
· Stir until just combined.
· In another small bowl, mix the blueberries and 2 tbsp of flour. This helps keep the blueberries from sinking to the bottom of the muffins.
· Gently fold the blueberries into the muffin mixture.
· Spoon into muffin tin.
· Bake for 20-25 minutes.
· Cool on a wire rack.
*Sour Milk: Place 1 tbsp lemon juice or white vinegar into the measuring cup then fill to the 1 cup mark with rice milk (or the milk substitute of your choice).