Happy New Year!

My new year's resolution is to take more pictures of the food that I post on my blog. I know how irritated I get when a recipe doesn't come with a picture and I don't want to be that chick. Sometimes it really helps to have a visual reference. It can also be inspiring. Or make you really, really hungry.



So, while relaxing on this final day before heading back to work tomorrow, take 20 minutes to whip up some of my mom's blueberry muffins. They kick ass and will be a quick breakfast while your rushing out the door in the morning. Let's face it, your snooze button will probably be getting a work out tomorrow. I know mine will.

Blueberry Oatmeal Muffins

What you need:
2 1/4 C. plus 2 tbsp. all purpose flour
3/4 C. rolled oats
1 tbsp. baking powder
1/2 tsp. sea salt
3/4 tsp. cinnamon
1/4 tsp nutmeg
1 C. soy milk (or you can use buttermilk if you chose not to go the vegan route)
EnerG egg replacement equivalent to 2 eggs (or you can just use 2 eggs)
1 C. sugar
6 tbsp. vegetable oil
1 1/2 C. fresh blueberries
1 Tbsp granulated sugar

What you do:
Preheat oven to 325 degrees. Line a muffin tin with paper liners.

Combine 2 1/4 C. of flour, oats, baking powder, salt, cinnamon and nutmeg in a large bowl. Sift ingredients together.

Combine milk, eggs, sugar, vegetable oil. Whisk just until combined. Pour liquid mixture into dry mixture and stir until just incorporated. Do NOT over mix. Toss blueberries with remaining flour and fold into muffin batter.

Spoon equal amounts of muffin batter into lined muffin cups, sprinkle with sugar and bake for about 20-25 minutes.