Best Muffins I've Ever Made

I have tried several recipes for muffins since I've been married and not all of them turned out as good as this recipe.  This muffin recipe can be made with any fruits (blueberry, rhubarb, banana, or raspberries). On Saturday mornings, I love whipping up a batch of these muffins with whatever fruit I have on hand or in the freezer.  Muffins are my go-to breakfast meal because my house doesn't smell like bacon hours after the breakfast dishes have been cleaned and put away.




Blueberry Muffin

This recipe calls for buttermilk, but with my lack of planning I never have buttermilk on hand.  Instead I use normal milk and add a splash of lemon juice.  This will "sour" the milk and help the muffins raise.

One thing that I found different from this recipe and other muffin recipes is the use of brown sugar instead of plain ol' white sugar.  The brown sugar seems to make the muffin a little sweeter.

This recipe makes one dozen muffins - which is enough for a weekend of snacking :) If these muffins have blueberries in them, I will gladly eat more than a couple of these. They are sooooo good!!!

Depending on how much time I have, sometimes I omit the topping part of the recipe.  It really does not change the taste of the muffins.

Muffin Recipe

1 1/2 c. Flour
3/4 c. Brown Sugar
1/2 tsp. Baking Soda
1/2 tsp.  Salt
1/3 c. Vegetable or Canola Oil
1 Egg
1/2 Buttermilk
1 t. Vanilla
1 c. Fruit of Your Choice

Topping:
1/2 c. Brown Sugar
1/2 t. Cinnamon

Directions:
Preheat the oven to 325 F

Combine the dry ingredients (flour, brown sugar, baking soda, and salt)










Add the wet ingredients (buttermilk, egg, vanilla, and oil) mixing only until moist. It is important to not over mix the ingredients. 

Fold in the fruit and sprinkle topping over the muffins. (I really like blueberries, so I added more than a cup of them because I like to have a blueberry or two in every bite!)

 Bake for 20-25 minutes. Enjoy!!