These muffins aren't just moist and fluffy, they're undeniably bakery quality.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 8large
Ingredients
1 ½cupsOrganic Unbleached All Purpose Flour
¾cupOrganic Evaporated Cane Juice
¼teaspoonReal Salt
2teaspoonsBaking Powder
⅓cupSunflower or Avocado Oil
1Egg
⅓ - ½cupWhole Milk
1 ½teaspoonsVanilla Extract
1cupBlueberries(heaping)(fresh or frozen)
Instructions
Preheat oven to 400°. Prepare muffin pan with liners. Spray lightly with nonstick spray. Your yield will be about 10 standard muffins, 8 large or 6 extra large bakery size.
Whisk together the flour, sugar, salt & baking powder in a large mixing bowl.
Add oil to a measuring cup. Add the egg. Fill the cup up to the 1 cup measure with milk. Add vanilla.
Add the milk mixture to the flour mixture. Mix until just blended. Do not overmix. Batter will be thick. Fold in the blueberries.
Scoop the batter into the prepared cups. Using a measuring spoon, sprinkle 1 teaspoon of ECJ (sugar) onto each muffin.
Bake muffins 15 to 20 minutes until muffins are done. Cool in pan or on rack.
Notes
In the photos, I doubled the recipe and got 12 large bakery size muffins.