We have a busy clan over here and I’m always looking for some premade breakfast dishes that can be eaten on the go! Not that any child of mine has ever eaten breakfast AT the bus stop because they were running late (insert eye roll)
Heat oven to 400 degrees.
Whisk the flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix the wet ingredients. When you add in the wet to the dry ingredients, only mix the dry and wet ingredients until they are combined. If you over mix, the muffins will be dense and flat. This recipe makes approx 8 large muffins.
Fold in the blueberries.
Divide the batter between muffin cups. You can, sprinkle a little sugar on top of each muffin. I chose to skip this step because we eat a low sugar diet as much as possible, so this step can be skipped.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic container with a seal, and store at room temperature for 2 to 3 days. If you know a thing or two about freezing, these can freeze for up to 3 months.
So here’s to a yummy morning!