Breakfast Muffins

cupofcoffee

 

Good morning!

This is the day that the Lord has made and I will rejoice and be glad in it!

This recipe might just help you to do that.

Lemon Blueberry Muffins

 

             Dry                                                            Wet

1     C whole wheat flour                               1/4 C sour cream

1     C flour                                                       1/4 C oil

2     tsp baking powder                                    1/4 C milk

1     pinch of salt                                           1/4 C vanilla flav. creamer

1/2 C sugar                                                      3    Tb lemon juice

1   C fresh or frozen blueberries                    2 eggs

Mix the dry together in large bowl and then all the wet together to add to the dry. If you don’t have flavored creamer just change milk to half cup and add 1 tsp vanilla.  You can also use whatever type flours you desire.  I use whole wheat for most of my recipes.

Incorporate all ingredients by hand except blueberries but do not over mix. Before folding in the blueberries, I mix them with a couple of Tbs. of sugar first but this is optional.

Fill all cups at least 3/4 full. Should make more than 12 regular size muffins.  Bake at 350° for approximately 30 minutes.

Mix the dry together in large bowl and then all the wet together to add to the dry. If you don’t have flavored creamer just change milk to half cup and add 1 tsp vanilla.  You can also use whatever type flours you desire.  I use whole wheat for most of my recipes.

Incorporate all ingredients by hand except blueberries but do not over mix. Before folding in the blueberries, I mix them with a couple of Tbs. of sugar first but this is optional.

Fill all cups at least 3/4 full. Should make more than 12 regular size muffins.  Bake at 350° for approximately 30 minutes.

(I apologize for the formatting problem on the recipe.  This is what happened using cut and paste.  Please place any question in the comment section.  Thank you!)

6 thoughts on “Breakfast Muffins

    1. I used one cup whole wheat flour and one cup white flour to total the two cups needed for this recipe. I have tried it with 2 cups whole wheat which makes a much denser muffin. 🙂

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