to die for blueberry muffins

Sunday morning I felt like baking.  I haven't been baking much lately (gasp! I know, can you believe it?!), well except for the other day when I made these delightful cookies, and then proceeded to eat them all.  In our nutrition class on Thursday, Tashia told me that she substitutes protein powder for flour in some of her muffin recipes, so originally, that was my intent.  But after perusing the internet for tips, ratios of flour to protein powder, etc, I decided to just make normal muffins.

I found this recipe and altered it a bit and the muffins turned out amazing!  You know how some store bought muffins have a pretty good taste, but you just know they are loaded with a bunch of sh*t?  Well these muffins had that flavor, well a much better flavor and weren't that unhealthy...

To Die For Blueberry Muffins

1.5 cups flour

1/2 cup sugar (3/4 cup in the original recipe - this could probably be cut down a bit more)

1/2 t salt

2 t baking powder

1/3 cup veg oil

1/3 cup milk (I used 1T buttermilk powder and 1/3 cup water)

2t vanilla

1.5 cups frozen blueberries

Mix flour, sugar, salt baking powder and 1T buttermilk powder (if using). Set aside. Place vegetable oil in a 1 cup liquid measuring cup, add egg and enough water (or milk) to make 1 cup. Add vanilla and mix.  Mix into flour mixture and then fold in blueberries.

Fill muffin cups 3/4 full and bake for 20-25 minutes at 400*

The original recipe suggests that you make a crumb topping, but they really don't need it. 

Force your hubby to make some delicious scrambled eggs and you have a fantastic Sunday morning breakfast!