Triple Berry Muffin

INGREDIENTS (Serves: 16)

1 cup blueberries
2 cups unbleached AP flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
½ tsp. Baking soda
½ tsp. Kosher salt
1 ½ tsp. Ground cinnamon
1 ¼ cups whole milk
2 large eggs
1 tsp pure vanilla extract
½ lb 2 sticks unsalted butter, melted
1/22 cup chopped strawberries
½ cup raspberries
Turbinado sugar for topping (optional)

STEPS

1. Preheat oven to 375F. Line a muffin tin with liners;
2. Whisk together both flours, baking powder, baking soda, salt, and cinnamon in a large bowl;
3. In another bowl mix together both sugar, melted butter, milk, eggs, and vanilla extract; fold in the berries;
4. Place ⅓ cup batter in each muffin cup;
5. Top with turbinado (optional);
6. Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done;
7. Let cool for a few minutes then transfer the muffins to racks to cool completely.

TIPS

1. Vegan alternatives:
2. Replace whole milk with soy or cashew milk.
3. Replace eggs with chia seed egg, yogurt, or tofu
4. Replace butter with nut butter, applesauce, mashed banana, or puree.

WELLNESS TIPS

1. Blueberry is known for its antioxidant effect and eye benefiting function with its rich anthocyanins content, which is an antioxidant
2. The anthocyanins component in blueberry may also benefit in blood glucose control by increasing insulin sensitivity.
3. Other than that blueberry is high in vitamin C, vitamin K, manganese, and fiber

Recipe adapted from: https://milkandcardamom.com/2021/04/28/blueberry-jam/