Bledsoe’s blueberry muffins
Wednesday, July 14th, 2010
I have been on this never-ending quest to make the perfect blueberry muffin. I am in love with the blueberry muffins at Starbucks. Like, holy cow I will take them all now, love. They are super sweet and lick the plate good. Lady like goes out the window when I eat these. Now, I can’t afford to eat these every day so I need to find one that I can make and like as much. I have to say I’m on my way. These are not as cakey as Starbucks but they are just as tasty, and actually much healthier.
I got this recipe from my friend Sommer, who got the recipe from her sweet mother-in-law Ann. I knew they had to be good if the recipe came from Ann and Sommer’s prego taste buds loved them. By the way, Sommer has the most adorable blog that everyone should check out and add to their google reader. It is called My Precious Family and it’s a great read.
Bledsoe’s blueberry muffins
1 1/2 cups Flour (I’ve used whole wheat and white flour and both work beautifully)
1/2 cup oatmeal
1/2 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup orange Juice
1/2 cup vegetable Oil
1 egg beaten
1 1/2 C Blueberries (If you use frozen your muffins will be a blue color)
Preheat the oven to 400 degrees.
In a bowl combine the flour, oatmeal, sugar, baking powder, salt and baking soda. Add orange juice, oil and egg and stir just until combined. Overmixing=tough muffins! Fold in the blueberries and fill lined or greased muffin tins with the batter until 3/4 full. Bake for 15 to 20 minutes or until a toothpick comes out clean.
