Blueberry Muffins

On my last trip to Trader Joe's I bought some tiny wild blueberries. Blueberry muffins sounded good to me today so I decided to try making them in the crockpot. Think of this as one giant blueberry muffin!


I used the Blueberry Muffins recipe from my Better Homes and Gardens cookbook...my favorite cookbook!

Ingredients

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup mik
• 1/4 cup cooking oil
• 3/4 cup frozen blueberries

I ran out of baking powder and keep forgetting to buy more when I'm out shopping, so I had to find an alternative. If you're every in this pickle simply substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda for every 1 teaspoon of baking powder needed! Also worth noting, I used soy milk instead of cow's milk.


Directions:

1. Grease the inside of the slow cooker.
2. In a medium bowl combine the dry ingredients. 
3. In another bowl combine the egg, milk, and oil. Add to flour mixture. Stir just until moistened.
4. Fold blueberries into batter.
5. Pour into slow cooker.
6. Cover and cook on high for 1 1/2 hours or until done.

Ready to cook

I planned to cook this on high for 2 hours but after 1 1/2 hours it was done! Success! It reminded me more of cake than a muffin...very moist but quite delicious.

Yummy!