Basic Muffin Recipe
- 2 cups flour
- 2 tsp baking powder
- 3/4 cup sugar
- dash salt
- 1/4 cup shortening
- 2 tsp vanilla
- 3/4 cup milk
- 1 egg
- 1 1/2 cups blueberries
- Preheat oven to 375 degrees
- Line muffin tin with cupcake papers or spray with non-stick spray
- Mix together dry ingredients
- Cut shortening into dry ingredients
- Mix in vanilla, milk, egg
- Fold in blueberries
- Pour into muffin tin
- Bake 375 for 25-30 minutes
A couple of months ago, I discovered these gems in the baking aisle and I knew I needed them.
The espresso flavor was not appreciated by my children but in my opinion they made an excellent addition to my chocolate chip cookies.
Soon after my discovery, I realized I needed to use up the fresh raspberries I had, before they went bad. I was in the mood for a muffin and figured I would try my blueberry muffin recipe but swap the blueberries with raspberries.. To give the muffins an extra boost, I added the espresso chips and I instantly found my new favorite muffin.
A helpful tip is to mix the chips in first and then carefully fold in the raspberries. Since the raspberries are so delicate, being gentle keeps the raspberries from mushing.
Now that cherries are in season, I made a batch of Dark Chocolate Cherry. I didn’t have any dark chocolate chips, so I threw in some chopped dark chocolate melts. Next time I’ll add more cherries.
There are so many possibilities, like Strawberry Milk Chocolate or Blackberry Almond. You can never go wrong with a basic Blueberry Muffin. Coming up with recipe twists is a great use of my time, but we really need to start social gatherings again so I can share my creations instead of eating them myself.