BAKE | BLUEBERRY MUFFINS

 I've been in a breakfast rut lately. Sometimes I end up eating a pear and drinking some orange juice. Super random and super boring. So I decided to bake some blueberry muffins for breakfast this week. In an attempt to be a little healthy I used soymilk instead of regular milk and gave up the crumble topping for a light sprinkling of turbinado sugar. But, please, feel free to use buttermilk and pile on that crumb topping! Let's make some breakfast!

Recipe adapted from Sally's Baking Addiction
Makes 15 standard muffins

Ingredients:

• 3 cups all-purpose flour 
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 2 eggs, room temperature preferred
• 1 cup granulated sugar
• 1 cup milk*
• 1/2 cup vegetable oil 
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries
• coarse sugar for sprinkling (optional)

1. Preheat oven to 425F degrees. Line with muffin liners. Set aside.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. 
3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix. Avoid overmixing. Fold in 1 cup of blueberries.
4. Pour batter into prepared muffin tins, filling all the way to the top. Top with remaining cup of blueberries, pushing them into the muffins with your fingers. Sprinkle tops with course sugar.
5. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 15-20 minutes until tops are lightly golden and centers appear set. (For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.)
6. Allow to cool for 10 minutes in pan before eating. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

*I used soy milk. Buttermilk is preferred for the moistest texture. Regular milk or almond milk can also be used.

Some days I smother the top with some of that cream cheese frosting I have leftover from the carrot cake and the mini cinnamon rolls I made. But most days a quick pop in the toaster oven is all it needs to crisp up that muffin top and crystallize that sugar! Those are the remaining three...well I ate one today for breakfast so now there are only two...

xoxo, allison