Blueberry Lemon Muffins
Duration: 35 minutesDelicious and super fragrant muffins.
Utensils
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be lumpy.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Blueberry Spinach Salad with Honey Balsamic Vinaigrette
Duration: 10 minutesA tasty and sweet salad.
Utensils
- Large bowl
- Small bowl
- Whisk
Ingredients
- 6 cups baby spinach leaves
- 1 cup fresh blueberries
- 1/4 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine baby spinach leaves, fresh blueberries, toasted sliced almonds, and crumbled feta cheese.
- In a small bowl, whisk together balsamic vinegar, honey, extra virgin olive oil, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad ingredients in the large bowl.
- Toss the salad until well coated with the dressing.
- Serve the blueberry spinach salad immediately.
Blueberry Banana Smoothie
Duration: 5 minutesSweet, tasty, nutty, and delicious.
Utensils
- Blender
Ingredients
- 1 ripe banana, peeled and sliced
- 1 cup fresh or frozen blueberries
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon almond butter (optional)
- 1 tablespoon maple syrup or agave nectar (optional)
- Ice cubes (if using fresh blueberries)
Instructions
- Place all the ingredients in a blender.
- Blend until smooth and creamy. If the smoothie is too thick, you can add more almond milk to reach your desired consistency.
- Taste and adjust sweetness if necessary by adding more maple syrup or agave nectar.
- Pour the smoothie into glasses and serve immediately.