Blueberry Muffins

I can never really distinguish between muffins and cupcakes when it comes down to it. I mean the way they are both mixed are different and I guess muffins are a little rough in texture. Well compared to what I achieved, It was closer to a cupcake than a muffin even if the latter is what I was going for. Ah well who cares as long as the blueberry muffins taste awesome right? I always buy blueberries and never end up finishing them before they go bad. This time I was determined to do something different with them instead of wasting it. Being in a masters program that focuses on social entrepreneurship, I have to be socially conscious and get creative about how I handle everything around me. Food wastage is not an option!

Blueberries are also considered a superfood and a great antioxidant which means it helps rid your body of toxins. There are claims that it helps reduce belly fat. I would assume consumed on it’s own yes probably not in this recipe. Also I would assume you would not make blueberry muffins everyday either. It’s for those special once in a while moments. There are also claims that it preserves your vision and improves your brain health. It would be a great recipe for kids to help them eat fruits they may not normally eat. In summary, blueberries are great for you. I had my Instagram followers guess what I made by uploading the picture and some people guessed right and others were close. Well I did promise them I would upload the recipe so here it is.

P:S: You can always chop any berry and use it in this recipe. 

Recipe for Blueberry Muffins

Ingredients

1.5 cups of flour

1/2 cup of sugar

1/2 teaspoon of salt

2 teaspoons of baking powder

1/3 cup of oil (5.5 tablespoons of oil)

1 egg

1/3 cup of coconut milk (Regular milk if you don’t have coconut milk)

1/2 teaspoon of vanilla

1 cup of blue berries

Method

Pre-heat your oven to 350F

In a bowl, mix your flour, baking powder, salt and sugar and set aside.

In a separate bowl, whisk your egg till frothy, add your vanilla, milk and oil and combine properly.

Pour your wet ingredients slowly into your dry ingredients and incorporate till everything is properly combined.

Lastly, add your blueberries and mix in.

Place in cupcake tins or cupcake paper cups and bake for 20-23 minutes.

To ensure it’s ready, stick a toothpick in the middle and if it comes out dry, it’s ready.

Serve warm with a beverage