Thursday, February 3, 2011

Lemon Blueberry Muffins

First, my apologies for the lack of entries the past week and a half, but I was without a camera. Now that I've been reunited, we're back in business.

My kids love this recipe, and it has also been it hit with friends and family. Feel free to switch around the type of fruit and/or type of extract to make your own flavors. These have a nice soft and fluffy texture to them.

Lemon Blueberry Muffins

1 1/2 cups flour
1/2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
2 1/2 tsp. lemon extract
2 Tbsp. lemon juice
1/3 cup oil
1 cup soy or almond milk
2 cups fresh blueberries
2-3 Tbsp. Natural Sugar (ex. Sugar in the Raw)

Preheat oven to 375 degrees. Mix together all dry ingredients in a bowl. Add all the wet ingredients and stir until just mixed. Be careful to not over mix. Last, fold in the blueberries. Fill muffin tins almost full (more than 3/4 full). Sprinkle tops with about 1/2 tsp. natural sugar.  Bake in oven for 18-22 minutes until toothpick comes out clean.

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