a very blueberry day | guest post by Sonja

 

In America we've been deceived about our food. One of the worst and nastiest deception I believe is the muffin. When you buy them at the store they're either sticky because they're loaded with sugar, or dry because they've been sitting on the shelf for a month. 

If you've never had a fresh-from the oven muffin, you've missed out. 

But thankfully for you, it's easily remedied. 

Making a muffin batter takes less than 20 minutes, and cooking it? only 25.

Blueberry Muffins

• 1.5 cups of flour 
• 1.5 teaspoon salt 
• 1 tablespoon + 1 teaspoon baking powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 3/4 cup milk 
• 2 eggs, beaten 
• 1/4 cup oil 
• 1 cup of fresh (frozen) blueberries

Sift together the flour, salt, and baking powder. Combine remaining ingredients; add to dry ingredients all at once. Blend together until dry ingredients are moistened (batter will be lumpy). Fill greased muffin pan/cups 2/3 full. 

Bake at 425 F for 25 minutes. 

 Remove from oven, take out of pan, and place on cooling racks.

Topping hot muffins with butter is my favorite way to eat them. You?

Much Love, dear friends!

Sonja

who am I? 

 

 I'm Sonja--a country girl at heart, lover of all things beautiful, and a firm believer that food is art. I'm a self proclaimed passionate optimistic life-enthusiast and can usually be found with a camera in hand. I write about my faith, life, and family at my blog Girlish Musings.

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