Blueberry Muffins


By Dane Feldman

Photo by Dane Feldman.

Blueberry muffins are a classic because they’re delicious (albeit not entirely healthy) as breakfast, great with brunch, or as a snack. I’ve always been more of a fan of fruity muffins and blueberries are highly regarded in my household, so this recipe is definitely a coveted one. It’s at least 10 years old and is adapted from a family friend who’s a fantastic baker.

Makes 12-16 muffins.

What you’ll need:
2 cups whole wheat flour
1/2 cup butter
2 tsp baking powder
3/4 cup turbinado sugar
1/4 tsp salt
2 eggs
1/2 cup almond milk
1 tsp vanilla
1 pint blueberries

Preheat the oven to 375.

While the oven is heating up, beat the butter and sugar in a bowl. Add the eggs and beat again.

In a separate bowl combine flour, baking powder, and salt. Mix the dry ingredients together with a spoon.

In glass measuring cup, mix the vanilla and milk.

Next, combine the dry ingredients and liquids with the butter sugar, and eggs. Start by pouring in some of the liquid ingredients and beat. Then add some of the dry ingredients and continue to alternate, ending with the liquids.

Fold in the blueberries with a large spoon. Finally, spoon the batter into muffin tins and bake for approximately 30 minutes or until lightly browned.