Blueberry Chocolate Feta Muffins

  

What makes a muffin a muffin and a cupcake a cupcake?

While the fact is that none of us may ever truly know the difference (is a cupcake a glorified muffin with frosting or is a muffin simply a cupcake without frosting?) or ascertain to differentiate the two, the true fact is that these individually baked confections are super delicious! Sweet with a hint of savory tang – uh, oh, have we entered biscuit territory now????????

Muffins have a bit harder texture than cupcakes. They are denser and feel more like munching into bread with fillings like nuts or fruits in them. Muffins, in general, are meant to be savory foods in contrast to the sweet taste and softer texture of cupcakes.

Blueberry Chocolate Feta Muffins

2 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
½ tsp. salt
1 cup water (or milk for a richer muffin)
½ cup oil
1 tsp. vanilla extract
3 large eggs
6 oz. crumbled feta cheese
5 oz. Chocolate-covered dehydrated blueberries

Preheat the oven to 350°F. 

Line a muffin tin with paper liners; set aside.

In a small bowl, whisk the flour, sugar, baking powder, and salt together.

In a medium bowl, whisk the water (or milk), oil, vanilla, and eggs together until well combined.

Add the flour mixture and stir until combined. Fold in the dehydrated blueberries and feta.

Divide the batter evenly between the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.