Dessert

Twin Mountain Muffins

Hi guys! I’m so happy to see you all here and just as excited to be here. Some of my fondest childhood memories are of the entire family being in the kitchen together recreating family recipes and working together to bring a whole meal together. While these aren’t a whole meal (but they totally could be), these blueberry muffins are great for either breakfast or dessert. Plus, they are easy to customize. Substitute the blueberries for strawberries, raspberries or anything else you can think of!

Fresh Blueberry Muffins

Aren’t they pretty? Ah I can smell them from here. Lets get started!

Twin Mountain Muffins

 

 

 

 

 

 

 

 

Combine 1 beaten egg, 1 cup milk and 1/2 cup oil.

Twin Mountain Muffins

 

 

 

 

 

 

Stir in 1/2 cup sugar, 2 cups of flour, 1 Tbs baking powder and 1 tsp salt.

Twin Mountain Muffins

 

 

 

 

 

 

Gently fold in 1 cup frozen or fresh blueberries. Don’t stir too much or the batter will be discolored.

Because many fruits and vegetables are flash frozen, they retain most of their nutritional value.

Fill a cupcake tin 3/4 on the way full and bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Remove from pan immediately, split and enjoy hot with a little butter.

Twin Mountain Muffins

Twin Mountain Muffins

 

 

 

 

 

 

 

One of the best things about homemade sweets? They don’t have all the extra sugar and additives prepackaged muffins have. Plus they taste ten times better! Get the PDF version of the recipe below.

Twin Mountain MuffinsTwin Mountain Muffins Printable

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