Blueberry muffins

Blueberry muffins are not something I grew up with but I do love fruit in baking and I try to include most american classics in my kitchen. Carrot cake and pumkin pie I can't get my self to like and I have given them more than one shot (I just don't appreciate veggies in baked goods)

This recipe is for a coffee cake that my mom used to make sans the blueberries, it is delicious and versatile. This recipe is the base to a lot of my muffins and coffee cakes; add nutella in the center for a little surprise or substitute some finely chopped nuts for some of the flour and you can even add som cocoa powder to make it a chocolate cake.

Ingredients:

4 eggs

1/2 cup orange juice

1/2 granulated sugar

1/4 cup vegetable oil or canola oil

1 teaspoon vanilla

2 teaspoons baking powder

2 cups of flour

Directions:

Beat eggs and sugar until smooth

Add remaining wet ingredients and combine

Add flour and baking powder and mix until you ahieve a smooth consistency.

Grease a muffin pan and pour batter in each mold to 3/4 of its capacity

Roll blueberries in some flour and shake the excess off (this prevents them from sinking to the bottom and getting burnt)

Drop a few blueberries in each mold

Bake at 375 F for 20-30 minutes or until golden brown.

Enjoy!