Blueberry Muffins

You may remmeber that I just went berry picking this weekend.  So I had to make some goodies with our finds.  This is the first.  :)  A classic blueberry muffin!  You can eat them warm, room temp and ever freeze them super easily!  What's not to love right? :) Check out my post on how I acquired this little goodies here, if you'd like!  :)  Happy berries!

Blueberry Muffins:  (makes 12)

2 c. flour

1/2 c. sugar

1/4 c. oil

1/2 c. milk*

2 eggs

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1 to 1-1/2 c. blueberries (fresh or frozen)

Preheat oven to 400 degrees.  Thoroughly mix together flour, sugar, oil, milk, eggs, salt, baking soda and baking powder.  Then carefully fold in blueberries.  Pour or spoon into either greased muffin tins or paper baking cups.  Bake for 15-20* minutes or until golden brown.  

Then either eat warm or room temp.  :)  These are great, and could easily be make using whole wheat flour too.  :)  And you could through in some other berries to make them wild berry muffins...just sayin.  ;) 

*For high altitudes increase the milk to 1/2 c. plus 2 T.  and reduce temperature to 350 degrees.  Bake for 20-30minutes.  And you may also have to make 14 muffins instead of 12. :) 

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Muffins:

1 c. Bisquick
1 c. whole wheat flour
¾ c. Sugar
1 ½ c. applesauce, unsweetened (Can use homemade or storebought)
1/2 c. milk, preferably skim
2 eggs
½ t. salt
1 ½ t. cinnamon

Topping:
4 T. sugar
3 T. flour
2 T. butter
1/2 t. cinnamon

1.  In a large bowl mix bisquick, wheat flour, sugar, applesauce, milk, eggs, salt and cinnamon together.

2.  Line or grease muffin pan, and preheat oven to 400°.

3.  Spoon muffin mixture into the 12 lined/greased muffin spots evenly.  (Should fill 12 nicely.)

4.  Combine the sugar, flour, cinnamon and butter for the topping using a fork or pastry blender.  (Until it looks like streusel.)

5.  Spoon about 1 T. of topping on each muffin.

6.  Bake muffins for about 25-30 minutes at 400°.

7.  Let cool in pan for about 10 minutes.  Then remove from pan and finish cooling on a cooling rack.

8.  May be served warm or room temperature for breakfast, brunch, lunch, dinner or snack!  :)