January 29, 2010

Easy, Fast and Light Muffins with Blueberries

This is a recipe for muffins, but if you don't have the cups, use fluted baking pan. It's really simple to make, with less calories and ready to eat in 40 min.


1 cup milk
1/4 cup olive oil
1/2 tsp. vanilla
1 large egg
2 cups all-purpose or whole wheat flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup blueberries - fresh, or frozen, but give them some time to warm up at room temperature

Step 1:

Heat oven to 400F. Grease bottom only of 12 muffin cups or baking pan.

Step 2:

Beat milk, oil, vanilla and egg in a mixing bowl. Stir in flour, sugar, baking powder and salt at once, just until flour is moistened (batter will be lumpy). Transfer the batter in the baking pan and put the blueberries on top of it. Stir batter gently around them until they are slightly covered.

Bake for 20 -25 min, until golden brown. Dust with vanilla sugar, or just powdered sugar.

1 comment:

  1. MMM - I am now making a vegan version of these - stay tuned!