Monday, February 23, 2015

Butter-Free, Easy and Delicious Blueberry Muffins

Homemade, butter-free muffins
Soft, moist and filled with sweet blueberries 
One of the great things about living in California is that you find fresh berries at the farmers' market pretty much all year long. Yesterday I bought these delicious organic blueberries and couldn't wait to come home to bake some muffins. These are super easy to prepare, and so delicious. To make them healthier, I didn't use butter in this recipe but vegetable oil. The results are as great!
Blueberry muffins are one of my favorite. The berries add a fruity and sweet flavor in every bite. Blueberries are not only delicious but, as I'm sure you are aware of, are a great source of antioxidants. But did you also know that studies suggest that blueberries are  beneficial for our brain, by improving our memory, and slowing down memory loss that normally comes with aging? I have been feeling so forgetful lately. It could be that I have way too many things in my daily schedule. Or yes, it could also be that I'm getting older. Either way, I better start improving my cognitive functions now, and have all of these muffins for myself ;-)


Ingredients: to make 20 regular muffins, or 18 extra large
  • 3 eggs
  • 1 cup (200 gr) of sugar
  • 1 and 1/2 cups of milk (375 ml) (I used whole milk)
  • 2 teaspoons of vanilla extract
  • 1/2 cup (125 ml) of vegetable oil
  • 8 oz (225 gr) of fresh (organic) blueberries 
  • 4 cups (600 gr) of all-purpose flour
  • 1 (15 gr) tablespoon of baking powder
  • 1/3 teaspoon of salt
  • about 2 tablespoons of coarse raw sugar for decorating

Preparation time:
Directions:

1. Preheat the oven to 400º F (200º C). In a bowl, whisk the eggs together with the sugar until fluffy. Add the milk, vanilla extract and the oil and mix until combined. 

2. Add the flour, salt and baking powder. Mix until combined. Do not over-mix or your muffins will not turn out as soft.
                                        
                                        
3. Fold in the blueberries using a spoon.
4. Line 18-20 muffin tins with paper liners. Spoon the batter evenly into the cups (should fill almost to the top). Sprinkle with the coarse sugar.
5. Bake at  400º F (200º C) degrees for 10 minutes. Lower the temperature to 375º F (190º C), and bake for another 30-35 minutes or until the top is golden. Test with a toothpick for readiness.

Enjoy!










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