Rev Cheryl Birch

Thoughts, Meditations of the Heart, Poems & Prophecies

Fast and Easy Blueberry Muffins

IAMBLESSED - WIN_20140128_112336

This recipe yields 12 muffins.
Preheat oven to 375 degrees.


1 1/2 cups unbleached flour
1/2 cup brown rice flour
1/4 cup oatmeal
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup raw sugar
1 cup organic milk + 1 tablespoon
1 egg (beaten)
1/4 cup butter melted
1 1/2 cups blueberries


Wash, sort and set aside blueberries. Mix flours, oats, baking powder, salt, cinnamon and sugar together in a large bowl. Thoroughly whisk together milk, egg and melted butter in a separate bowl. Stir wet mixture into dry ingredients until batter begins to form, do not beat. Fold in blueberries until they are distributed throughout the batter.

Use a small amount of canola oil to grease each compartment of the muffin tin. Fill each compartment to the top dividing the batter equally. Bake for 15 to 20 minutes. Top of the muffins should show golden brown and a toothpick inserted in the middle of a muffin should come out clean.


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