Sometimes I find myself talking about food with Ben, only to hear the response, “I have never had that.” It makes my heart ache; how could somebody not have had ____! This time, it was a muffin. NEVER. HAD. A. MUFFIN?! I have a soft spot for a good blueberry muffin, so I had to make a Ben Friendly (soon to be trademarked) blueberry muffin.
These muffins are so cake-like I hardly knew it was egg-free. It is very important to coat your blueberries in flour, otherwise they will sink to the bottom of the muffin tin. I found that pouring a bit of batter in the bottom of each muffin tin, before adding the blueberries to the mix, helped. Also, I used a bit extra milk than I have listed in this recipe, since I am cooking at almost 10,000 feet here in Dillon!