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My Favorite Blueberry Muffins Recipe

Ingredients

How to make it

  • Combine dry ingredients in a mixing bowel and stir to mix well.
  • Combine Buttermilk and egg whites in a 2 cup measuring cup or another bowel.
  • Add the syrup and oil to the Buttermilk mixture and whisk to combine well.
  • Add the liquid to the dry ingredients and stir well, being sure that all the dry ingredients are combined into the batter. This is a fairly thick batter, but should not be so thick that you can stand a spoon up in it. If it's too thick, add just a bit of buttermilk.
  • Add the blueberries and stir well to combine.
  • Use a non-stick muffin tin for 12 muffins. Use a little Pam or other oil in each, if you don't the muffins will stick. Or, alternatively, you can use paper cup cake liners.
  • Bake in a 375 degree pre-heated oven for 25 minutes.
  • Let the pan cool on a rack for a few minutes before removing the muffins from the tin. They should pop right out. Let cool for 30 minutes, or have one right away while their warm. Delicious..
  • A few notes. These are excellent warmed in a micro-wave for about 40 seconds, served with coffee and, if it's in your diet, a bit (small bit) of butter. Or, just plain. You can store them in the fridge in a closed container for a week, or in the freezer for up to a month. If you freeze them, about 55 seconds in a microwave on high and their ready to eat. If your not diabetic and want to make these, just use regular sugar and molasses instead of the Xylitol and Brown Rice syrup. Xylitol by the way is great for baking since it's a one for one sugar substitute, unlike Stevia, and is all natural. You can get it in health food stores. Much cheaper if you can get them to order it in 2 pound bags.

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The Cook

sfden San Francisco, CA

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