Main course

Tuesday, July 19, 2011


Summer is here again. Which means lots of fresh local fruits from Okanagan, Langley  and other nearby farms here in BC. We do have imported fruits from around the World all year round, they are all healthy and so very good for you.

One of my favorite fruit is the blueberry. In season,  they are very sweet and can be use in all types of recipes. I like using them for making muffins, cup cakes, cakes, pies and jams. I usually buy in bulk, then I freeze them.  Blueberries are rich in antioxidants and phytochemicals that reduces inflammation, lowers cholesterol and inhibits the formation of cancer cells in the body.

One thing I noticed about blueberries when you put them on muffins, cupcakes and pies, they taste great, the day after (that is, if there are left overs, in my family that hardly happens). Serve with your favorite ice cream (love them with vanilla ice cream) and you are set to enjoy an awesome dessert on a warm summer day.

1 1/2 c whole wheat flour
1c rolled oats
1c brown sugar
1c milk
3/4c butter softened
3 whole eggs
1c blueberries
1tsp. baking powder
1/4tsp. salt 

Pre-heat oven to 350degrees. In a bowl whisk softened butter with eggs and brown sugar. Once mixed, add flour , rolled oats, salt with baking powder alternating with  milk. Add blueberries into batter.  Grease muffin pans with  butter and evenly distribute batter into the pan. Makes a dozen muffins.

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