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
Pour the wet ingredients to the dry ingredients. Mix until just blended (do not over mix).
Fold in 1 1/4 cup frozen or fresh blueberries.
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.
Fall is apple season and it is wonderful to see all the varieties of apples available. This year I tried a new cooked apple recipe. With so much apples and at really good price, I wanted to try making apple … Continue reading →
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.