Blueberry Muffins
This is a recipe that has evolved from one my grandmother had out of her Orowheat cookbook. This is really the only blueberry muffin recipe we’ve ever used, and we love it! We’ve made a gluten free version once or twice, but if we wrote that recipe down, it’s in a box deep in storage right now.
Anyway, I made them this morning to send with Papa when he goes to Basel to fetch my grandmother, uncle, aunt, and cousin from the airport. (They were vacationing in the Canary Islands this past week. We were jealous, but we’ve gotten over it now.) Of course I saved some for us, we’re going to have a yummy snack this afternoon!
Blueberry Muffins
1 cup white flour
3/4 cup wheat flour (or white in a pinch) we use rice flour to make them gluten free
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup oil
1 cup blueberries
Mix flour, wheat flour, sugar, baking powder, and salt together in a bowl. Make a well in the center.
Combine egg, milk, and oil. Add all at once to dry ingredients (in the well of course!). Add blueberries and stir only until dry ingredients are moistened.
Fill muffin pans and bake at 400˚ F (or 204.4˚ C) for 25 minutes.
Other news…
We’ve finished our fifth week of school, two more until fall vacation! We have some fun things planned for those two weeks, but I won’t tell now so it’ll be a surprise!
While building the freeway a few years ago (it’s still being built, and will be for the next several years – Swiss freeway building doesn’t really strike me as efficient), they discovered some dinosaur prints! So two weeks ago Papa, Mama, Julia, Ambrose, and Andre headed over to check them out! Unfortunately I was sick but we passed them on our big walk so I’ve seen a little. But here are the rest of the family being scientific!
Happy weekend!
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