Autumn Blueberry Muffins

It is autumn season and you got your hands on some blueberries, what to do? Being in fall season brings certain comforts and memories to me and I love a good muffin! Although it is very convenient to buy a muffins nowadays, nothing compares to a fresh homemade blueberry muffin. And it could not be easier! This recipe involve ingredients we all have in our kitchens already. With under 200 calories no guilty with these babies. These are great for a party or just to have around the house. There is something very special about fresh muffins and how special it can make someone feel to know you put in the time to bake them.  Your guest do not have to know this took you no time!

• 1/3 cup, Milk - Reduced fat, 2% milkfat
• 3/4 cup Light brown sugar
• 2 tsp, Baking Powder
• 1 tbsp. Vanilla extract
• 2 tbsp. Pumpkin pie spice
• 1 large, Egg
• 1 tsp, Salt
• 2 cup, Blueberries
• 1.5 cup, All Purpose Flour
• 1/3 cup(s), Vegetable Oil

Mix all dry ingredients in a large mixing bowl. Separate about a ¼ cup of the dry mixture and coat the blueberries. This will prevent them from sinking to the bottom of the muffin batter. Every bite should have blueberries, this is the perks of making your own blueberry muffins yourself.  Mix all wet ingredients well and add to dry ingredients until they are a match make in heaven (do not over mix), just mix until the starts to become a smooth mixture. Now for the start of the show, fold in the blueberries. Pour in a muffin baking rack. Drizzle some light brown sugar on top for a golden, sweet crust! Bake for 25-30 minutes or until a tooth pick comes out clean. Honestly the smell well let you know it is time!