We often want to provide our families with home cooked meals without cooking everyday. I try to find foods that I can use to meal prep for the week. Muffins can be eaten for breakfast and/or a snack making it an extremely healthy and delicious option to pair with fruit and/or yogurt for breakfast or a snack after nap time. I made 12 muffins today that will be eaten throughout the week, pairing them with different breakfast sides and incorporating them in Nori's snack menu.
They placed in an airtight food storage container or ziploc bag with a paper towel at the bottom and on the top to keep them fresh and prevent them from getting soggy! The best thing about muffins is you can make all different kinds but Nori's favorite are Blueberry Muffins.
Ingredients
½ cup softened butter or 1/3 cup of oil (vegetable, grape seed, or canola)
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk ( I used Oatmilk the choice is yours)
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar for the top of muffins
Instructions
Preheat the oven to 375.
Cream the butter or Oil and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
Mix together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk or non-diary alternative.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
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