Easy Blueberry Muffins


Until about 3 months ago, I would have never dreamed of being caught in the kitchen making ANYTHING from a box. Food snob much!?

Then there was Ellie Grace. Needless to say, I needed shortcuts in kitchen. Yesterday, I made delicious blueberry muffins (yes, mostly from a box! Yikes!). However, I am proud to say that MY muffins had a tasty, healthier twist than the recommendations from the original muffin recipe.

The difference?

1.) Rather than butter, I used olive oil. Your cholesterol levels will thank you for this switch. However, next time,  I think I’ll use vegetable oil!

–Cholesterol—

LDL cholesterol is the ‘bad’ kind and HDL cholesterol is the ‘good’ kind.

–Fat—

Monounsaturated (i.e. olive oil) and Polyunsaturated fats lower total cholesterol and LDL (‘bad’) cholesterol

Saturated (i.e. butter) and Trans fats raise LDL (‘bad’) cholesterol

–Oil—

Olive oil is rich in monounsaturated fats. Virgin olive oil contains an antioxidant called polyphenol. Antioxidants are good and protect your body from free radical damage.

Although olive oil has more health benefits than vegetable oil (lower fat content and an antioxidant component), vegetable oil has a higher smoke point and different taste than olive oil and is often the preferred choice for baking.  I used olive oil this time but will try vegetable oil next time!

2.) Rather than the canned blueberries provided in the box, I used fresh, organic blueberries, providing more nutrients, no sugary syrup and no preservatives. Mmmm…organic!

The Final Product! The other 8 muffins disappeared very quickly!

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