I love to bake. Most of what we eat, I cook from scratch…
So when I find an easy and delicious recipe that everybody loves, it fast becomes a staple on our table.
I use whole wheat flour almost exclusively. These blueberry muffins and my pie crusts are the exceptions.
For these, my family prefers the lightness of unbleached naturally white flour. You can certainly substitute regular whole wheat flour, and I’ve done so many times, just be sure to use 3/4 cup whole wheat flour for every 1 cup white flour.
Easy Blueberry Muffins
1/2 c. butter
1/2 c. sugar
1 c. milk
2 c. unbleached naturally white flour
3 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
Preheat oven to 400 degrees. Blend together butter, sugar, egg, and milk. In separate bowl, mix together flour, baking powder, and salt. Then blend together the two mixtures, being careful not to over mix, or your muffins will not be light. Fold in blueberries. Bake 30 minutes or until lightly golden on top.
These are so very easy. Sometimes I make them with strawberries or blackberries instead of blueberries. It just depends on what I have on hand. And all of the ingredients I use are organic. Give these a try! You won’t be sorry.