Quick Easy and Healthy Blueberry Muffins

It’s blueberry season! No matter what time of year, this quick and easy blueberry muffins are a great snack or breakfast on-the-go alternative. You can make these blurry muffins using fresh or frozen blueberries. Super simple to make with only one bowl and a 2-cup measuring cup to use and no electric mixer required! What could be simpler?

Blueberry Muffin Recipe

Mix together in one bowl all the dry ingredients

• 1 1/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup oat flour
• 2 tablespoons ground flax seed
• 1/2 cup brown sugar (you can use white sugar if you don’t have any brown sugar)
• 1/2 teaspoon salt (prefer Himalayan pink salt for added minerals)
• 2 teaspoon baking powder

Mix together in a 2-cup glass measuring cup:

• 1 egg, beaten (crack the egg into the cup and beat with a fork)
• 1/3 cup olive oil (grape seed oil)
• 1 tablespoon molasses (Tip: coat the measuring spoon with oil before measuring molasses and the molasses will easily slide off)
• Milk – pour enough milk to the 1 1/2 cup mark on the measuring cup

1.  Pour the wet ingredients to the dry ingredients. Mix until just blended (do not over mix).
2. Fold in 1 1/4 cup frozen or fresh blueberries.
3. Use an ice cream scooper to spoon into silicon muffin cups or liners.

Yield: Approximately 16 regular size muffins

 Substitutions for a healthier muffin:

• white flour = whole wheat, oat flour, flax seed
• white sugar = molasses for added nutrition, reduce sugar by 1/4 cup
• Himalayan salt = for adding more minerals

Moist muffin with plump blueberries. These muffins have a great texture with minimal mixing of the batter. It can easily be frozen after baking. It’s great with a little dab of butter while still hot or pair it with a slice of cheddar cheese for a satisfying snack.

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Easy Brownie Mix Cookie

This is the quickest way I found to make 2 dozen delicious cookies in a pinch. I am all for making cookies from scratch so I can adjust the fat and sugar content but these cookies worked really well if you are in a hurry. Done in about half an hour!

These cookies are chewy with a same brownie crackle top you find on regular brownies. It also freezes well.

Brownie Mix Cookie Stack

• 1 box Brownie Mix (I used Duncan Hines Chewy Fudge)
• 1 large egg
• 3 tablespoon water
• 1/3 cup vegetable oil

Mix all the ingredients (you don’t even need a mixer) until well combined. Use a cookie scooper to measure cookie dough for uniform size on a cookie sheet (I use Silpat or parchment paper). Bake on a pre-heated 350 degree oven for 12-15 minutes or the centre is done. Do not over bake. Let cool for 1 minute and transfer to a cookie rack to cool.

Yield: 24 cookies

Squash blooms omelet

I posted about my mystery squash which started growing in my balcony amongst my geranium plant. This is how we cooked some of the blooms.

Step by step on how to prepare squash blossom omelet

Tips on squash blooms harvest and storage:

1. Cut squash blooms in the morning when they are in full bloom. Typically male blooms only last one day.
2. Store freshly cut squash blooms in a resealable bag for up to 3 days in the fridge.