EVERYDAY MUFFINS
(and preferably, baked goods)
Blueberry and Raspberry muffins
Ingredients
3 1/2 cups all purpose flour1/4 cup almond flour (or flour of your choice)2 1/4 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon salt3 eggs1 1/2 cups buttermilk*3/4 cup canola or other light vegetable oil2 teaspoons vanilla extractabout 2 cups berries, chocolate chips, nuts or other add-insTurbinado or other coarse sugar for dusting (optional)
Instructions
Preheat the oven to 400°.Line or grease 24 muffin cups.In a large bowl, whisk together the first five ingredientsIn a medium bowl, beat eggs and then whisk in next three ingredients. *if you don’t have buttermilk, you can substitute sour cream, plain yogurt, regular milk and/or cream. If you use the latter two, cut the baking sodaMix ingredients into the dry, just until blended.If everyone wants the same kind of muffin, gently fold in the final ingredients and then fill each muffin cup almost to the topIf people want different add-ins, fill each muffin cup halfway with batter, drop in a few berries/chips/nuts, add more muffin batter and sprinkle a few more add-ins on topSprinkle with coarse sugarBake 20 – 25 minutes, until tops spring back to a gentle touch, or tester comes out clean. Don’t overbake!Cool on a rack for five minutes and serve.
Chocolate Chip muffins
If you have a family like mine, where everyone likes different things, this is the recipe for you. Easy and quick, not too dense and not too sweet, these were great on their own or with a bit of butter or cream cheese. Based on this blueberry muffin recipe, I added chocolate chips to some and a berry variety to others.
Blueberry and Raspberry muffinsYield: 24 regular sized muffins
Ingredients
3 1/2 cups all purpose flour1/4 cup almond flour (or flour of your choice)2 1/4 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon salt3 eggs1 1/2 cups buttermilk*3/4 cup canola or other light vegetable oil2 teaspoons vanilla extractabout 2 cups berries, chocolate chips, nuts or other add-insTurbinado or other coarse sugar for dusting (optional)
Instructions
Preheat the oven to 400°.Line or grease 24 muffin cups.In a large bowl, whisk together the first five ingredientsIn a medium bowl, beat eggs and then whisk in next three ingredients. *if you don’t have buttermilk, you can substitute sour cream, plain yogurt, regular milk and/or cream. If you use the latter two, cut the baking sodaMix ingredients into the dry, just until blended.If everyone wants the same kind of muffin, gently fold in the final ingredients and then fill each muffin cup almost to the topIf people want different add-ins, fill each muffin cup halfway with batter, drop in a few berries/chips/nuts, add more muffin batter and sprinkle a few more add-ins on topSprinkle with coarse sugarBake 20 – 25 minutes, until tops spring back to a gentle touch, or tester comes out clean. Don’t overbake!Cool on a rack for five minutes and serve.
Chocolate Chip muffinsYou can print the recipe here:
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