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Blueberry Muffins My Way Etc.

For those that know me the best knows these are my most favorite muffins. I love blueberries very much and for a good reason too. Not are they only tasty that they are rich in antioxidents as well. This batter is made similarly to pancake/ waffle and cake/ cupcake batter.

How you go about doing this is turn on your oven to 375F or 190C if you are baking in a regular oven and you will need cup cake tins / muffin moulds plus the paper liners to put inside or for making with the instant pot duo crisp and the like that silicone moulds are perfect. Instant pot and the like on the bake mode on the temp also of 375F is terrific too. If using an instant pot and the like insert the trivet and disk that goes on top of it.

Spray the silicone moulds and the muffin tins if using with cooking spray. Now for making the muffin batter you will need a mixing bowl and a rubber spatula for scraping the sides and folding the berries. A small icecream scoop is highly useful for filling the moulds for both methods.

The dry ingredients are 3 cups of unbleached all purpose flour, 1 handful of nido or carnation milk powder, 1 pinch each of baking powder, pink salt, 1/4 cup of either turbindano or palm sugar or the same amount of agave nectar or sugar free syrup, {the purely optional and not required are 1 pinch of dried edble flowers with either 1 pinch of chia seeds or flax seeds.} Add 1 egg, 1 cup of water a little at a time until a nice batter is made. Keep mixing it while scraping the sides of the bowl with spatula to incorperate all of those ingredients. Batter should’t be soupy it should be thick but not too thick like dough.

Take 1/4 cup of blueberries and fold it over with your rubber spatula. Add 1 drop of alcohol free vanilla essence. Add 2 drops of oil of sesame, almond, avocado, olive, vegetable, corn, canola, coconut, flax seed, macadamia nut, peanut, sunflower, safflower, grapeseed, or 2 pats of butter melted in the batter will do nicely.

Stir again and take the small icecream scoop and add the blueberry muffin batter by 2 scoops to the moulds while paying close attention not to go all the way to the top because It would be a huge mess when baking and place in either the oven or in the instant pot and the like for 20 minutes or until done. You may need to or not depending on where you are for 10 more minutes give and take.

This is my way of sharing with folks my favorite thing in this world to eat without me actually being there. At the same time when you make this recipe that you will have my hand guiding you through this yummy recipe. I just cant be in more then one place at the same time.

You can enjoy this with a glass of milk, coffe, tea or even hot cocoa. P.S. I mentioned dried edible flowers I added in here were calendula they are also known as chystanthamum, lavender, rose, jasmine, cornflower or even chamomile can be used too in a tiny pinch. Also instead of blueberries you can use bigger fruits such as strawberries, rasberries, banana, rhubarb, apple, cherries or dates that have pits removed that can be mashed. Like banana bread batter can be used to make muffins and using cooked apples and rhubarb can be used in this manner too. Just remember it is same batter but just use either one of these in place or even make cornbread batter and make unsweetened corn muffins, Also you can add 1/2 cup of either oat bran or whole wheat bran for making bran muffins either with or without raisins and or nuts. You can use raisins too and the yieled is 1/4 of a cup in the batter. I am doing it this way because I do not want to publish countless posts for only just muffins and also you can add grated carrot too.

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