I'm always trying to make grab and go options for breakfast that contain fruit and muffins seem to be the easiest things besides smoothies to make.
This blueberry muffin recipe is by far one of the best that I have made. It doesn't have a ton of sugar but still tasted surprisingly good.
I sometimes don't add as much sugar as most recipes require which doesn't always work out but this one was a true gem. It only included 1/2 a cup of sugar which was quite enough considering I also added fresh blueberries.
My sweet treats are usually made on weekends and I've been making all kinds of muffins lately, that my kids have now come to expect them.
It's my one way of incorporating fruits into my diet seeing that I can't eat them raw. Or so, I keep telling myself. I mean I could eat fruit bars but there's only so much I want to eat of that. The muffins are more versatile and can be a dessert or a snack.
In any case, they're absolutely delicious and blueberries are good for you.
I hope you enjoy.
1 cup blueberries
3/4 cup non dairy milk ( I used Ripple brand)
1/2 cup sugar
1 1/2 cup all purpose flour
2 tsp baking powder
1/4 cup oil
1/2 tsp salt
Preheat oven to 350 degrees.
In a large bowl sift together your flour and baking powder.
Add sugar and salt.
Pour milk and oil and mix (try not to stir more than ten times)
Fold in blueberries, stirring about two more times.
Pour batter into cupcake holders. (Ice cream scoop works great here)
Fill half of cupcake holder and bake for 25 minutes.