Muffins are no rocket science to make. Sometimes we need something sweet in the morning to go with our coffee. These muffins can be done the night before, store in a sealed container and enjoy the next day. I would warm them up, add some butter and boom, I am set for the day!
Approx. Prep and Cook Time: 35 minutes
Approximate Cost: $3.96 or .40 cents each
Difficulty Level: Easy
Allergens, Other: NOT-Gluten Free (unless you use GF Flour, I prefer 1 to 1 GF flour)
Servings: 10 med-size muffins
1 c. all-purpose flour (.90)
½ tsp. baking powder (.10)
Pinch of salt (0)
½ stick of butter, softened at room temperature (.50)
½ c. sugar (.20)
1 egg (.16)
1 tsp. vanilla ($1.00)
¼ c. sour cream or buttermilk (.20)
½ c. of fresh or frozen blueberries (.90)
Start your oven at 350 degrees. Use paper wraps (or a muffin baking mold and oil spray it)
Add the flour, salt and baking powder to a med-size bowl, whisk well to combine.
In another bowl add the soft butter and sugar, with the hand mixer cream well, then add the egg and vanilla slowly and whisk until all is combined.
Add half the flour mixture, mix just until its combined. Then add the other half of flour with the sour cream, mix until all is combined.
Finally, carefully fold in the blueberries.
With a small size ice cream scoop, fill the muffin wraps or the baking mold.
Place in the oven and bake for about 25 minutes or so, depending on your over, since all ovens are calibrated differently. Do not open the oven but check to see if they look done and towards the last minute just test with a tooth pick.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.