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EVERYDAY MUFFINS

(and preferably, baked goods)

If you have a family like mine, where everyone likes different things, this is the recipe for you. Easy and quick, not too dense and not too sweet, these were great on their own or with a bit of butter or cream cheese. Based on this blueberry muffin recipe, I added chocolate chips to some and a berry variety to others.

Blueberry and Raspberry muffins

Yield: 24 regular sized muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 1/4 cup almond flour (or flour of your choice)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups buttermilk*
  • 3/4 cup canola or other light vegetable oil
  • 2 teaspoons vanilla extract
  • about 2 cups berries, chocolate chips, nuts or other add-ins
  • Turbinado or other coarse sugar for dusting (optional)

Instructions

  • Preheat the oven to 400°.
  • Line or grease 24 muffin cups.
  • In a large bowl, whisk together the first five ingredients
  • In a medium bowl, beat eggs and then whisk in next three ingredients. *if you don’t have buttermilk, you can substitute sour cream, plain yogurt, regular milk and/or cream. If you use the latter two, cut the baking soda
  • Mix ingredients into the dry, just until blended.
  • If everyone wants the same kind of muffin, gently fold in the final ingredients and then fill each muffin cup almost to the top
  • If people want different add-ins, fill each muffin cup halfway with batter, drop in a few berries/chips/nuts, add more muffin batter and sprinkle a few more add-ins on top
  • Sprinkle with coarse sugar
  • Bake 20 – 25 minutes, until tops spring back to a gentle touch, or tester comes out clean. Don’t overbake!
  • Cool on a rack for five minutes and serve.
Chocolate Chip muffins

You can print the recipe here:

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