I decided I wanted to get in on the productive early morning cooking from scratch train and realized I had all the right ingredients to make muffins.
I used a recipe I found online but tweaked it so I'll put what I did here:
2 cups all purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
(Mix these ingredients together and set aside)
In a separate bowl:
Beat 1 large egg
Add 1 cup of milk (I used vanilla almond milk)
Add 1/4 cup oil or melted butter (I used melted coconut oil)
1 tsp lemon extract
1 Tbsp lemon juice
Whisk all together
Make a well in the center of the dry ingredients and add wet ingredients. Fold all ingredients together carefully with a rubber spatula. Add about half a pint of fresh blueberries. Don't over mix or they will be tough!
Spoon batter into muffin tin or silicon or foil cups until about 3/4 full. Bake 25 minutes in a 400F oven.
These muffins turned out beautifully...light and chewy on the inside, sweet and slightly crunchy on the top. The lemon is a little strong, so I might not use the lemon juice next time. And they're not too sweet, like store bought muffins can be.
I imagine they smell great. But I can't smell them over the scent of that brisket...oh my. We're going to have the best French dips for lunch!