What an amazing weened behind! I thought I’d start Tuesday off with super easy blueberry muffins to officially welcome May. These are quick and tasty that can be made last minute with little effort, which is why they are great to make! Infused with cardamom, cinnamon and vanilla, these blueberry delights are a simple little treat to kick off the warm sunny days. I love to serve them with fresh blueberries and mint leaves to bring forth the flavours of summer.

Ingredients

• 1 1/2 cups plain flour
• 3/4 cups sugar
• pinch of salt
• 2 tsp baking powder
• 1/3 cup coconut oil
• 1 egg
• 1/2 cup milk (I used oat milk)
• 1 teaspoon vanilla extract
• 3 teaspoons cardamom
• 2 teaspoons cinnamon
• 2 cups frozen blueberries
• coconut flakes

Garnish: fresh blueberries and mint leaves

Pre heat oven to 200 degrees celsius. Line muffin cups with baking paper. Mix the flour, sugar, cardamom, cinnamon, baking powder and salt together. In another bowl, mix together the egg, oil, milk and vanilla extract. Combine the wet ingredients to the dry and whisk gently together to form a batter. Add in the blueberries. Scoop the batter into each baking paper/muffin cup, sprinkle sugar and coconut flakes on top of each one. Bake for about 20 minutes and transfer to a cooling rack before serving. Add some fresh blueberries on top and mint leaves.