Blueberry Muffins from Scratch

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I still have two more homemade gifts to share, but I needed to take a small break to get some things together.

As many of you know, Peter and I will be making a big move across a few state boundaries in about a month (yikes!). The last several days I have been staring deep into the freezer and pantry to figure out the best way to use things and create the least amount of waste form what we have. Today I have begun to dig some things out. Between preparing to move and preparing for the holidays, I decided some healthy blueberry muffins to cover breakfast for the next couple of weeks would be the perfect way to begin dipping into our frozen reserves.

I used a recipe I found on the internet and only change a few things, since I am relatively inexperienced in the world of muffins. Now that I know these are delicious despite my adjustments, I am prepared to make some additional changes to the recipe next time.

What you’ll need:

1 cup whole wheat flour

1/4 cup pastry flour

1 1/4 cup quick oats

1/2 cup brown sugar

2 t. baking powder

1/2 t. baking soda

1/2 t.  fine sea salt

1 egg, room temperature and lightly beaten

1/2 cup soy milk

3/4 T. white distilled vinegar

1 cap vanilla extract

1/4 cup vegetable oil

1 1/2 cups frozen blueberries

The process:

Preheat the oven to 400 degrees. Prepare your muffin tins.

In a large mixing bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients and the blueberries.

Make a well in the center of the dry ingredients and then gently add the wet ingredients into the center of the dry ingredients. Mix gently until mixed through.

Spoon the mix into the muffin tins until about 3/4 full.

Bake 16 minutes.

Results: These muffins had a great texture and the perfect balance of sweetness. I am planning to use these as a quick breakfast and they have a great flavor without being too sweet for breakfast.

Next time, I plan to substitute honey for the brown sugar. The original recipe called for white sugar and yogurt rather than soy milk and whole wheat flour. I enjoy the flavor of whole wheat flour and was pleased the flavor it brought to this muffin. Likewise, I didn’t have yogurt or milk in the house and needed a substitute. Soy milk and a tablespoon of vinegar made the perfect replacement without affecting the texture of these muffins.

What are your favorite ways to get through those random odds and ends that tend to fill up freezers and pantries over time?


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