Sweet little Kylie and I decided to make some impromptu blueberry muffin bread to start the new month. I was going between banana bread, chocolate chip muffins, then remembered that we have a huuuge Costco size bag of frozen blueberries. So blueberry treat it was.
Daniel has been cutting out junk foods and sugar, and while I’m pregnant sweet things make me really sick, so I made some adjustments that make this bread a little more healthy. I listed the original recipe and then parenthesized the changes I made if you want it to be a little healthier as well.
1 cup sugar (or 1/3-1 cup honey or agave nectar)
1/2 c butter (or 1/2 c coconut oil)
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
2 c blueberries fresh or frozen
1 scoop vanilla protein powder (optional)
combine butter and sugar (or honey and oil).
Add the eggs and vanilla using electric mixer.
Add the dry ingredients and mix until combined (don’t over mix batter can be a bit lumpy)
Gently fold in blueberries with spatula.
Pour batter into lightly greased bread pan.
Bake for 50-60 minutes at 350 degrees
Hope the month of November is a good one for all of you. It’s crazy to think that this time next month we could possible have a new little person with us. Meeep!
Thanks for reading everyone
Also for you cooks out there, here is an EXCELLENT guide to perfecting the HARD BOILED EGG 😉
By MY KING COOK