Prep Time: 20 minutes

Cook Time: 18 minutes

Serving: makes 9-10 muffins

A Word From The Cook

A good refreshing taste of Blueberries.   Oh, the chocolate chips help too!

Ingredients

Muffin Ingredients

• 1 1/2 Cups of all Purpose Flour
• 3/4 Cups White Sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 to 1/2 cup Milk
• 1 1/2 tsp vanilla extract
• 1/2 cup Blueberries
• 1/2 cup Chocolate Chips

I like to use Bob’s Gluten Free FlourYou can use 1 full cup of Blueberries instead of the 1/2 cup of Chocolate Chips
Any non-dairy product (Almond Milk) could be used instead of Milk

Instructions

Rhubarb Muffins

1. Pre-heat oven to 400° F
2. Grease muffin tins with cooking spray.
3. In a large bowl, combine the Flour, Sugar, Salt & Baking Powder and whisk to combine.
4. In a 2 cup measuring cut beat the egg.   Add 1/3 cup of Vegetable Oil and mix, then with the milk top up to 1 cup.    Mix in the vanilla extract.
5. Combine the wet ingredients into the dry ingredients and stir into until combined.   Add in the Blueberries and Chocolate Chips, mix to combine.
6. Fill the greased muffin tins with about 1/4 to 1/3 cup of the mixture. (it will be quite thick).
7. Bake 18 minutes.   Remove and check doneness with a toothpick.    Let stand in baking pan for 10 minutes then remove from pan to continue cooling.