Blueberry Muffins

I am excited to share this recipe for blueberry muffins with you.
It is easier than you may think to make these from scratch.
The cost of just one fresh bakery muffin is about the same as it is to make a dozen at home. Provided of course, you score with some low priced blueberries like I did this week. $1.49/pint Ka-CHING! I recommend refrigerating or freezing the leftover muffins.



Sift together dry ingredients into a large bowl.



Sea Salt and Baking Powder












Mix dry ingredients further with whisk.


Add oil, beaten eggs, rice milk, and water.











Mix well.












Gently fold in the blueberries.




I used 2 scoops for each muffin liner. Results = 12 Muffins.









INGREDIENTS

1 cup Fresh Blueberries (sorted and washed)
1 1/4 cup Unbleached Flour (reserve 1 tbsp)
2 tsp Baking Powder
1/2 tsp sea salt
3/4 cup Corn Meal
1 cup Sugar (reserve 1 tbsp)
1/4 cup oil (canola)
2 Eggs well beaten
1/2 cup rice milk
1/2 cup Water

DIRECTIONS

1. Preheat oven to 400 degrees Farenheit.

2. Sort and wash blueberries. Set Aside
3. Separate 1 tbsp of flour and 1 tbsp of sugar in a container with a lid.
Set aside.
4. Sift together remaining flour, salt, baking powder, cornmeal, and sugar into a large bowl.
5. Add oil, beaten eggs, rice milk and water. Mix well.
6. Place blueberries into container of flour and sugar mixture. Add lid. Shake, covering berries. This will prevent the berries from sinking to the bottom of the muffins.
7. Shake berries & any residual flour/sugar mixture into the batter. Gently fold the berries into the batter.
8. Using a large stainless steel scoop, add batter to cupcake liners.
9. Place muffin tin in center of oven. Bake for 17 minutes (I used convection setting), or until center is done.
10. Cool Muffins on a cooling rack. Serve warm with hot butter (I used best life buttery spread YUM!)

Enjoy!