Do you ever get bored of your daily breakfast routine? Mine is usually half a grapefruit, a choice of cheerios, corn pops, or lucky charms, or 12 grain bread and raspberry jelly. Weekends are usually a day for me to play around with breakfast…eggs, pancakes, waffles etc… But I wanted something different! I had bought a few quarts of blueberries the other day and realized hey…muffins! I haven’t had muffins in SO long! So it was only fair to make these blueberry
muffins for breakfast and I am sooo glad I did!
2 C blueberries
2 C flour
1 C sugar
2 ½ t baking powder
1 t salt
½ C buttermilk
1/3 C vegetable oil
1 ½ t vanilla
1 t almond extract
Preheat oven to 400F, spray your muffin tin with cooking spray and set aside.
In a bowl sift together flour, sugar, baking powder and salt. In another bowl whisk together eggs, buttermilk, oil and vanilla and almond extract. Mix wet ingredients into the dry using as little stirring action as possible till combined. Fold blueberries in. Fill muffin tin ¾ full each. You can sprinkle the top with some raw sugar for crunchiness if desired. Bake for 30 minutes and check at the 25 minute mark. It should nice and golden brown and come out clean when a toothpick is inserted.
Serve at room temp or warm like I did!