Nearly every Sunday morning I look at my leftover fruits from the week and try to make use of them. This week I am left with an abundance of blueberries as my husband went a little wacky when he shopped at Costco the other day and bought 3 organic containers of blueberries! Unfortunately, it was very sour and the boys (and me) didn’t enjoy it very much. For those who follow my Instagram (@mariakangfitness) you know I’m not particular about my husband’s grocery shopping as he over-buys MOST of the time.
When I look online for recipes I don’t necessarily look for the ‘cleanest’ recipes (void of white sugar, eggs, butter, etc). I try to substitute as best I can and use miniature muffin tins, which makes the portion size super small. Also, I try to manage my son’s taste buds so they are not accustomed to super rich foods found in a lot of processed dessert foods (I don’t think I’ve ever bought real ice cream for them from a grocery store) – I actually love it when they say, “Mom let’s make ice cream!” (made out of frozen bananas or a fruit sorbet). Ensuring they are not used to so much sugar helps me because my muffins may not be tasty to a child who is used to eating hostess cupcakes for lunch daily – but it is definitely tasty for them as their other sweet option is fruit!
With that said, this recipe (and my popular banana muffin recipe) has 1/2 c of white sugar in it (oh no! LOL) – I’m not a sugar nazi mom. It’s all about moderation and having them enjoy homemade goodies.
So what do I look for in a recipe? I look for minimal ingredients. Just the basics is best. Sometimes I will get creative. I found this Blueberry Muffin Recipe HERE.
This recipe took me 30 minutes.
- 1 3/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk (I used almond milk)
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan. (I used mini cupcake pans, which made 24)
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not overmix. Gently fold in the blueberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, (mine baked in 10 minutes as they are smaller) or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.
Nutritional Facts per serving
Calories 163 cal (cut in HALF if you made mini ones)
Fat 5.5 g
Saturated Fat 0.7 g
Cholesterol 18.6 mg
Sodium 188.7 mg
Carbohydrates 25.8 g
Total Sugars 10.8 g
Dietary Fiber 1 g
Protein 2.9 g