Blueberries + Muffins = God's gift to mankind

So, I've loved muffins for forever now. Ever since I had my first one, I've been a staunch enthusiast. I mean, it’s perfect, it’s a cake(ish) cupcake that has fruits or vegetables and other goodies. Honestly, I don’t have a childhood story about muffins, they’re like a first world luxury for me…a fancy indulgence (some might argue that muffins aren’t all that fancy, but I'm sorry, have you SEEN some of the muffins out there?) and they’re just perfect. Have one for breakfast, lunch or dinner. They’re filling and so delicious, I really can't see a better alternative.

Okay, muffin-fueled rant over.

Having said all of that, here is my go-to muffin recipe. Honestly, it’s as fool-proof as its going to get, and they are really tasty (ask my sister, she managed to eat 5 in one day)

Some of the recipes online call for butter, but when I was creating this recipe, I thought to use oil instead (oil is life, particularly in baking. That’s my opinion, thank you for coming to my Ted Talk) because I wanted a softer, moister muffin, so, let’s make it

Ingredients:

½ cup oil

1 & ¼ cups sugar

1 teaspoon vanilla extract

2 large eggs

2 cups of flour

2 teaspoons of baking powder

½ teaspoon salt

½ cup of flour

1 & ½ cups blueberries

2 bananas (mashed, and mixed in with about 2 tablespoons of oil)

How to make it:

Preheat your over to 190 degrees Celsius.

Combine the oil, sugar, eggs and vanilla extract until light and frothy.

Add the flour, salt and baking powder, and combine

Add the milk slowly until it is fully incorporated into the batter.

Next, add your blueberries and bananas, and mix well.

Line a cupcake/muffin tin with 12 muffin cases

Add about ¼ cup of batter to each case.

Bake the muffins at 190®C for about 30-35 minutes

Aaaannnnd enjoy!

(p.s: Letty, this one is just for you)