Blueberry Muffins or Scones - TastyPlanner.com
Chef: Jael Baldwin
My mother always used to serve the muffins with homemade chicken soup. They’re great for a healthy dessert, too.
1 3/4 C flour
1/3 c sugar
2 1/2 tps baking powder
1/2 tsp salt
1 c blueberries, frozen
3/4 c milk - cow, soy, or rice
1 egg or equivalent egg replacer
1/3 c melted butter, Smart Balance, or margarine
Combine dry ingredients in a bowl. Stir in blueberries.
Add milk, egg, and butter. Stir just until mixed.
Pour into 12 muffin cups. Bake at 400 for 25 minutes.
NOTE: For scones, as in the photo, omit the sugar and substitute veggie or olive oil for the melted butter. When you have put the muffins in the pan, sprinkle the tops with sugar.