Friday, August 30, 2013

blueberry muffins for the road

happy labor day weekend!


we're driving to florida tomorrow morning (8 hours in the car with a baby, please pray!) for a church conference. i'm excited to get out of the house for the weekend, because that means no chores or dirty laundry or house projects staring me in the face and making me feel guilty and annoyed all. weekend. long. it's going to be pure bliss. and hopefully it will make up for the fact that the baby has a thing about his carseat, for which i am extra grateful to my friend jen for sending wilder a new toy (perfect timing jen!).

because we're living on a smaller budget these days, i'm packing a cooler with food and made these blueberry muffins for breakfast so we won't have to eat out as much.

muffins are one of my favorite food groups. if i'm not much mistaken they make up the sturdy base of your essential foods triangle. i highly recommend you make yourself a batch of these, for they are delicious!

big beautiful muffins:
(aka dr. B's essential *blueberry muffins)

3 cups flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. baking powder
1 cup plain yogurt (or vanilla and honey if you choose)
2 large eggs
1/3 cup (about) vegetable oil
1/3 cup (ish) soy milk
1 stick butter, melted and cooled
1 cup blueberries*

preheat oven to 375 degrees. spray muffin tins.

mix dry ingredients in a medium bowl. beat eggs with yogurt and soy milk. fold into the dry mixture. fold in melted butter and oil. add in blueberries.

divide among muffin cups and bake for 25-30 minutes.

makes 12 regular muffins. or six jumbo muffins and seven regular muffins. i like to have options.

this recipe is adapted from a friend of a friend's recipe, by way of not having enough yogurt and thus adding in some soy milk and oil. also, you can substitute blueberries for any ol' fruit your heart desires! in fact, you can probably substitute in any ol' thing you want. this recipe is very forgiving! which is how i know it's a keeper.

photo-4 copy

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