What’s a girl to do on a dreary Saturday afternoon in Hoboken, NJ?? A year ago I probably would have replied with “go for a run” or “lift some weights.” Fast forward and today I answered my own question with “MUFFINSSSSSSSSSS!” (please tell me you’ve seen the Muffins you-tube video? If not, check it out on my links).
Here’s a quick and easy recipe for blueberry muffins (less than 200 calories and cheaper than those ginormous ones at bakeries). Let me know how yours come out and if you switched in other berries!
Good for Ya Blueberry Muffins
Double this recipe to make a full batch or follow to make 8 medium or 6 large muffins
1 cup flour
¼ cup sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
2 Tablespoons butter
½ cup + 2 TB milk (1 ¼ cup for full recipe; can also substitute for LF buttermilk)
1 egg (use only 1 for full recipe too)
¾ -1 cup blueberries
- Preheat oven to 400° F.
- Combine flour and next five ingredients (through nutmeg) in a bowl. Quick stir. Cut butter in with knife and mix with fork until coarse meal forms.
- Combine milk and egg, whisk well. Add to flour mixture and stir just until the mixture is moist. Do not over stir!! I repeat, back away from the bowl!! Fold in blueberries, quick stir. (Feel free to use any berries you got lying around or whatever is on sale)
- Spoon batter into muffin cups and bake at 400 for 17 minutes or until golden on top. Remove from pan quickly and let muffins cool on wire rack. Or if you have yet to splurge on that cooling rack, just let them cool on a paper towel.
Nutrition: About 160 calories per muffin, SMILE!