After going bananas in the home, we now have another craze here at home and it’s called Blueberry Madness. Well, that’s because Cold Storage had an amazing offer for blueberries recently – 3 punnets of huge blueberries from US for only S$8.99. I couldn’t resist the offer so packed a total of 6 punnets back home.
It’s said that during pregnancy, there are plenty of foods that women must limit or remove from their diets. Fortunately for women who love berries, blueberries are not just safe, but they are also full of nutrients required in the pregnancy diet. One cup of blueberries contains 114 milligrams of potassium, which is essential for blood pressure control. High blood pressure during pregnancy can contribute to the pregnancy complication preeclampsia. Blueberries also contain small amounts of vitamin C, folate, calcium, and other nutrients. The fiber in blueberries may help reduce your chances of developing hemorrhoids or becoming constipated, which are both common in pregnancy. Great news for me!!
So besides popping the fresh blueberries as part of my snack, I’ve also included them in my overnight oats. With leftover blueberries and to make sure that everyone at home gets a taste of the goodness, I also whipped up some simple blueberry muffins for them to enjoy.
I kid you not, these are really easy to make simply because I have no time nor patience to whip up complicated recipes these days. Being 35 weeks pregnant means that I should be resting as much as possible but yet the allure of going into the kitchen is kinda captivating so in order for a win-win situation to happen, any recipe that’s under 30 minutes or so for prep is a keeper!
Simple blueberry muffins
Ingredients (makes 6 muffins):
- 1 ½ cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk (plus more if the batter is too dense)
- 1 cup of blueberries
- Preheat oven to 180 degrees C.
- Put all the dry ingredients in a big bowl and mix them together.
- Put the vegetable oil, the milk and the egg in a measuring jar and whisk together.
- Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon/ spatula until just combined. Make sure NOT to over mix your batter or your muffins will not be fluffy and light. It is ok if you see small lumps in the batter.
- Adjust batter till you get a fluid yet dense butter so add milk accordingly where needed.
- Add the blueberries and slowly fold them into the mixture so that they do not break.
- Fill the muffin pan with the batter or individual muffin cups.
- Bake in the oven for about 15-20 minutes.
- When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.
It’s that easy and that simple. Can’t wait to have them for breakfast tomorrow! 🙂