Yummy in my Tummy

Blueberry muffins make me smile. So, without further ado, Martha Stewart made an awesome blueberry muffin, and I attempted it myself. It is a damn good recipe.

Instead of using butter, I used coconut oil; it has a similar texture to butter and the measurements are the same when oil is in a solid state. To do this, chill the oil briefly before measuring.

- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 tsp salt
- 1 1/2 to 2 cups blueberries
- 1/2 cup butter
- 1 1/4 cup sugar; divided
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup almond milk
- 1/4 tsp nutmeg

-Preheat oven to 375 degrees. Whisk together flour, baking powder, and salt. Using a fine sieve over the flour mixture bowl, toss the blueberries in about 2 teaspoons of the flour mixture. Set both aside.

-In a large bowl, cream butter and 1 cup of sugar; beat until light and fluffy, then add the eggs one at a time. Mix in vanilla. Add flour and beat just until combined, then add milk; again, beat just until combined. Fold in blueberries with a rubber spatula. Divided batter into greased and floured muffin tray.

- In a small bowl, mix the remaining 1/4 cup sugar and nutmeg. Sprinkle over top of batter. Bake for 30 minutes rotating half way through. Let cool.

Here is something else that makes me smile.

Enjoy!