Blueberry Muffins

Start your morning off with a BANG! Fresh baked blueberry muffins...YUMMY. It's a superfood full of antioxidants and vitamins. Make them fresh, pack 'em up and you'll have them ready to go in the morning for your kids.  

Ingredients:

½ lb unsalted butter

1 1/3 cup brown sugar

4 eggs

5 cups flour

4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 ½ cups milk

2 teaspoon vanilla

1 1/2 cups blueberries (Or cranberries and orange zest for a different kind of muffin.)

Method:

In a small mixer, beat butter until soft and light. Add sugar until mixture is light and fluffy. While this is mixing, sift together flour, baking powder, baking soda and salt in a separate bowl and hold.

Once butter is fluffy, add eggs one at a time. After all the eggs are incorporated, stop the mixer and add the flour and milk in stages, mixing as little as possible. Divide muffin batter in half. Add blueberries in half, in the other half add cranberries and orange zest. Bake in the oven @ 350 degrees for 20 minutes. Serve with a glass of soy milk and fruit.

Note: The recipes shown each week are taught to students at My City Kitchen, and photos show the results of their work.