Blueberry Muffins

Who knew muffins could be so easy. These muffins use fresh blueberries and are a great way to use up extra berries while making a delicious, picture-perfect breakfast. The coarse sugar helps add a crunch to the top for the perfect texture.

Ingredients

Makes 12 muffins

• 1 1/2 c flour

• 1/4 c white sugar

• 1/4 c brown sugar

• 1/2 t salt

• 2 t baking powder

• 1 egg

• 1/3 c vegetable oil

• 1/2 c milk

• 1/4 c almond milk (this is what I used, the milks can be subbed for each other)

• 1 c fresh blueberries

• Coarse sugar (optional)

Directions

1. Preheat oven to 400˚F (425˚F on my oven).

2. Mix together flour, sugars, salt, and baking powder. Set aside.

3. Mix together egg, oil, milk, and almond milk. Mix with the dry ingredients. Do not overmix.

4. Carefully fold in fresh blueberries.

5. Scoop mixture into greased muffin tins.

6. Top with coarse sugar (optional).

7. Bake for 20-25 minutes until sides of muffins are golden.