Public recipe with member extras
Camel Milk Blueberry Muffins
Light, delicate breakfast muffins with a very clean crumb, yielded by camel milk's fine fat structure.
Cakes, Muffins & Quick Breads · Bake Sales · Weekend Baking
What you need
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Camel Milk
- 2 Eggs
- 1/2 cup Melted Butter
- 1 1/2 cups Fresh Blueberries, tossed in 1 tbsp flour
Method
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the camel milk, eggs, and melted butter.
- Fold the wet ingredients into the dry just until combined, then gently fold in the floured blueberries.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out clean.
From The Complete Camel Milk Compendium by Aunesty Janssen
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