Summer time, we enjoy the abundance of fruits that are available for us. This is also a time, we try to get our hands on fruit picking from the farms that are around our small town. My boys love this whole adventure because they are these “Berry Monsters” who will live off of them; berries. We visited our favorite Blueberry farm, and as always: I looked forward for the baked goodies in the house later on. I love trying out new recipes and experimenting with the old. I might sound a bit biased here, but any freshly picked fruit/vegetable has some extra sprinkled goodness to it, than the store bought one. If you see any PYO sign (Pick Your Own) in your local farm – DO IT!! Also it is a perfect time to support our local farmers as well.

We all know how good these Super food berries are. One of my recipe plan with the Blueberries this time, was to make some Blueberry Muffins.

They can be eaten as: quick, on the go breakfast; or they can be kept on the counter for the family to munch on as a snack throughout the day. In either case, it did not last any longer than two days in our household.

The specialty of these muffins; they are loaded with blueberries. I have used 2 cups of fresh blueberries in this recipe (feel fee to use frozen ones if you do not have any fresh ones).

If you are not too into the blueberry taste and don’t want them in every single bite, you can reduce it to one cup as well.

One other important step to remember while baking with blueberries: is that the berries will sink to the bottom if the batter is too thin to hold them in place. Try not to over beat the batter. Keep an eye on the batter before adding the blueberries and adjust the milk if the consistency is too thick.

Consuming blueberries that is packed with antioxidants, high in vitamin C and potassium are so important these days. Try making these easy muffins which doubles as a healthy snack / treat with your family too. Enjoy!!

Blueberry Muffin

Serves 12 | Prep-time 20 mins | Cook-time 30-35 mins

Ingredients :

• 2 cups of Blueberries.
• 1/2 cup of Margarine / Vegan Butter.
• 3/4 cup of Light Brown Sugar.
• 1 1/2 cups of Unbleached Flour.
• 2 Eggs.
• 1 teaspoon Vanilla extract.
• 1 1/2 teaspoon Baking powder.
• 1/4 tsp Salt.
• 2 – 4 tablespoon of Almond Milk.

Directions :

• Preheat the oven to 350 F° or 170 C°.
• Line a 12 – cup Muffin pan with cupcake liners.
• Sift the Flour and Baking powder together and keep aside.
• Take a large bowl and beat the Margarine well until it is soft and fluffy.
• Add the Sugar and beat them until the Sugar is well combined.
• Add both the Eggs in and beat well until the batter is creamy.
• Mix in the Vanilla extract into the batter and combine well.
• Now add the Flour and Salt and combine well.
• Add Milk to the batter and mix well.
• Finally fold in the Blueberries and mix well into the batter.
• Scoop the batter equally into the Muffin pans.
• Bake for 30-35 minutes, until toothpick inserted comes out clean.

Notes :

• If preferred: you can use 1 cup of blue berries instead of two.
• Frozen berries can be substituted for fresh berries.
• Adjust the 2-4 tablespoon of Milk based on your batter thickness.
• I have used Margarine in this recipe. But Butter / Vegan Butter can be substituted.
• Used Unbleached flour in this recipe as a personal choice, but all purpose, regular flour too will do the job.
• I have used Light brown sugar but can be substituted with regular sugar.
• Almond milk can be substituted to regular milk.