{"id":1682,"date":"2012-05-06T15:40:29","date_gmt":"2012-05-06T22:40:29","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=1682"},"modified":"2013-08-27T16:16:09","modified_gmt":"2013-08-27T23:16:09","slug":"quick-and-easy-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2012\/05\/06\/quick-and-easy-blueberry-muffins\/","title":{"rendered":"Quick and Easy Blueberry Muffins"},"content":{"rendered":"
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These muffins are absolutely delicious and are one of my favourites. This is a quick and easy recipe for blueberry muffins and they are delicious anytime … for breakfast, coffee break or any kind of nutrition break. The kids will love them in their lunch boxes too (if there are any left, that is)!!<\/p>\n

Directions:<\/h2>\n

Yield: 12 muffins<\/span><\/p>\n

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  1. Place the sugar, eggs and melted butter into a large mixing bowl and mix.<\/li>\n
  2. Add the sour milk. You can sour the milk by adding a tsp of lemon juice to the milk and letting it sit for approximately 15 minutes. Stir to combine.<\/li>\n
  3. Add the vanilla and stir to combine.<\/li>\n
  4. Combine the dry ingredients: flour, salt and baking powder in a separate bowl.<\/li>\n
  5. Add the blueberries to the dry ingredients and stir until the blueberries are coated.<\/li>\n
  6. Mix all of the dry ingredients with the wet ingredients and mix. Mix only until just combined! If you over mix the muffins they can become tough<\/li>\n
  7. Line a muffin tin with paper liners. Fill each muffin cup until it is about 3\/4 full. I use an ice cream scoop to measure my muffin batter. This way, each muffin is the same size.<\/li>\n
  8. Pre-heat the oven to 400°F. Cook for 20-40 minutes. Each oven is different and hotter ovens will obviously cook faster. My oven runs hot so I will cook the muffins on 375°F for 40 minutes. About half-way through the cooking process, I will add a second muffin tin underneath. This prevents the bottom of the muffins from getting dark.<\/li>\n
  9. When the muffins are done, remove from the muffin tin and cool on a wire rack.<\/li>\n<\/ol>\n<\/div>\n
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    Ingredients:<\/h2>\n
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    • 1 cup<\/span> of Granulated Sugar<\/span><\/li>\n
    • 2 large<\/span> Eggs<\/span><\/li>\n
    • 1\/4 cup<\/span> of Butter, melted<\/span><\/li>\n
    • 1 cup<\/span> of Milk, soured<\/span><\/li>\n
    • 1 tsp<\/span> of Vanilla<\/span><\/li>\n
    • 2 cups<\/span> of All-purpose Flour<\/span><\/li>\n
    • 1 tsp<\/span> of Salt<\/span><\/li>\n
    • 2 tsps<\/span> of Baking Powder<\/span><\/li>\n
    • 1 and 1\/2 cups<\/span> of Blueberries<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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