Blueberry Muffins Recipe
On my recent flight back from Asia, I read a very interesting article about 10 superfoods that one should integrate into the daily diet: garlic, tofu, mushrooms, blueberries, kale, flaxseed, beans, carrots, tomatoes, and strawberries. These foods are referred to as “immune boosters” by the author, a MD and medical director of a cancer treatment center.
Earlier this year, I had a major health scare–one that was fortunately harmless–that leads me to be more conscious about the foods I consume on a daily basis. When I read through the list, I felt rather happy and relieved because I am already a big fan of many of them; for example: garlic, tofu, mushrooms, carrots, and beans. However, I don’t eat enough blueberries and strawberries, even though they are so adorable, absolutely edible, and readily available in the US. I resolve to eat them more.
And hence, blueberry has become my new favorite. I eat them raw, or I top my matcha (green tea) ice cream with blueberries (green tea is also another healthy food). I also bake blueberry muffins on the weekend, and save the muffins as breakfast for my busy work week. Packed full of juicy blueberries, these sweet and light muffins are perfect choice for breakfast.
I have a great blueberry muffins recipe that I received in my mail, you know, the cookbook club mailer that also includes a few recipe leaflets. The blueberry muffins recipe calls for very basic ingredients–ones that I always have in my fridge and pantry. The recipe also creates a fluffier muffins instead of the “dense” ones sold at stores. Personally, I love my blueberry muffins “lighter” as I can have a couple of them without feeling completely stuffed in the morning. The blueberry muffins recipe is also very easy to follow, plus the notion that I am eating healthy superfood makes the muffins taste even better! :)
Please the above image to view the complete photo set of blueberry muffins. For the best-ever blueberry muffins recipe, please read on.
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