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Blueberry Muffins for Breakfast

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In case you couldn’t tell, it’s already the last day of my long weekend. Yeah, what the heck happened there? I did nothing on Friday night, watched Shrek 4 on Saturday, went to Folklife on Sunday, and now it’s Monday. This long weekend seriously just went poof.

Actually, most things just go poof. Most good things that is, and the bad things like exams. Hours and hours of studying for a 5o minute exam that goes poof.

My freshman year at college also just went poof. I’m nearing the end and, as I look back, I fall madly in love with the prospect of a whole new school year all over again.

Blueberry Muffins (Adapted from Annie’s Eats)

yield: 8 muffins

1 ½ c. flour
¾ c. sugar
½ t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
~1/3 c. milk
1 cup blueberries (or more)

Preheat the oven to 400°. Grease or line 8 muffin wells with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Pour into lined muffin cups; fill to the top.

Bake at 400° for 20-25 minutes.

The circle of life

Oh, haha. Just found this picture that I took when my sister ate the muffins. Feel free to laugh out loud.



About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

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