Blueberries are a popular superfood because of their sweetness, high nutritional value, and low calorie count. They are the King of Antioxidants and have a long list of health benefits. When it comes down to it, everyone should incorporate this blue fruit into their daily diet.
Unfortunately, blueberries are not the favored fruit of my diet. The skin of the berry is so tight that the slimy sour goo explodes in my mouth – it’s a weird experience that I don’t enjoy. Also, whoever says blueberries are sweet is wrong. I’ve never eaten a sweet, raw blueberry in my life. Next to kiwis, blueberries are my least favorite fruit.
Don’t get me wrong, I want to like blueberries. I’ve worked hard to get them on my approved list of foods but they will not show up unless they are in muffins or pancakes. This is the only time I eat blueberries. Don’t ask me why because I don’t have an answer – that’s just the way it is.
Blueberry Muffins: What makes this recipe picky eater approved is the low blueberry count and ignoring weird additions like sour cream, applesauce and yogurt. Also, additional sugar sprinkled on top never fails my picky taste buds.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar + additional
1/2 cup butter
1/2 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/3 cup olive oil
1 1/4 cups fresh blueberries
Preheat oven to 350F. Place the flour, baking powder, and sugar in small bowl and set aside. Place salt, butter, milk, eggs, lemon juice, vanilla, and olive oil in separate large bowl and whisk until smooth. Add half of flour mixture and mix to combine. Add rest of flour mixture and combine. Add blueberries and stir with spoon. Oil muffin tins or line with non-stick baking paper. Spoon mixture into muffin cups and sprinkle sugar on top. Bake for 25-30 minutes.
Pickin’ Your Brain:
- What foods do you avoid in natural form, but eat with other things?