Case of the "Blues"

I often find myself frantically rushing around the house getting ready for the day. So, by having a delicious batch of pre-made muffins filling my favourite tins is perfect. Grabbing a healthy, homemade snack for lunch makes morning prep incredibly easy. I've tried many a blueberry muffin recipe so when i stumbled across this one i was thrilled to experiment. I love adding muesli to my muffins to make a great alternative for breakfast. These are simply an addictive treat - guilt free! (well...almost). 

        

    

Blueberry Muffins:

2 cups of blueberries.

2 eggs.

2 cups of flour.

1 cup of sugar.

1/2 cup of milk.

1/4 cup of butter.

2 teaspoon of baking powder.

1 teaspoon of vanilla essence.

1/2 teaspoon of salt. (I tend to leave this out)

Preheat your oven to 350F.

Grease and flour the muffin tin lightly. Place the butter, eggs, salt and sugar in a medium bowl and beat together using an electric mixer. Fold in the flour with baking powder and sift into the first mixture, alternating with milk. Blend in the vanilla essence and then add the blueberries gently. I often place the blueberries on top of the mixture, once in the muffin tins so not to damage them. 

Pour into the muffin pan and bake for around thirty minutes or until golden brown. Set aside to cool for 10-15 minutes before storing in a air tight container. Lasts 4-5 days or freeze for 3months. 

Makes 12