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Cooking with Ruth

Cooking with Ruth

August 28, 2023 @ 10:00 am – 12:00 pm

Cooking & Food Science Lesson Plan 

Who doesn’t love food? It’s fun to make, it’s fun to eat, it’s fun to study. That’s right! There is a lot of science that goes into the everyday foods that you love. Explore questions such as how baking ingredients work, how and why certain ingredients mix well together, and why people’s tastes differ. Teaching consumers how to cook is one of the best things you can do to prepare them for independent living. 

Lesson 23 

Low Sugar Blueberry Muffins 






  • 1 3/4 cups (210 grams) all-purpose flour(can be substituted with almond flour) 
  • 1/3 cup (66 grams) granulated sugar 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1 large egg 
  • 3/4 cup (170 grams) milk (whole, low-fat, almond, or soy) 
  • 1/4 cup (50 grams) neutral oil, like vegetable or grapeseed 
  • 1 teaspoon lemon zest 
  • 2 cups (310 grams) fresh or frozen blueberries(see at the TIPS AND TRICKS) 



  • Preheat the oven to 400 °F.  Grease 12 muffin cups or line them with paper wrappers and set aside. 
  • In a medium bowl, combine the flour, sugar, baking powder, and salt.  Stir to mix, then make a well in the center of the flour and set aside. 
  • In a second bowl, combine the egg, milk, and vegetable oil.  Stir well.  Pour this into the well in the flour mixture.  Stir by hand until no dry streaks of flour remain. 
  • Fold in the fresh blueberries and lemon zest. 
  • Spoon the batter into the prepared muffin tin, filling each two-thirds full. 
  • Bake for 18-20 minutes, or until a tester comes out clean.  Cool muffins completely on a wire rack. 



When blueberries are frozen and then thawed, the cell walls rupture. Liquid that was once contained within the cells of the blueberries can leak out into the batter once the blueberries thaw. 


  • Fresh or frozen blueberries can be used for these muffins. If using frozen blueberries, don’t thaw them before mixing them into the batter. 
  • Skip the muffin liners (if desired) – grease the muffin tin well and liners are not necessary (less waste!). 
  • Use an ice cream scoop to transfer the batter into the muffin tin for equal-sized muffins. 
  • Want smaller muffins? Bake as 24 mini muffins, baking for 13 to 15 minutes. 
  • No muffin tins. Bake as a quick bread in a 9 x 5-inch loaf pan at 350 °F for 45-50 minutes, or until a tester inserted into the center comes out clean. 
  • Double or triple your batch of blueberry muffins and freeze the leftovers! These low-sugar blueberry muffins can be stored at room temperature for up to 4 days, or frozen for up to 3 months. 



Either fresh or frozen blueberries can be used. If using frozen blueberries, fold in from frozen (do not thaw first). 

The batter can also be baked as 24 mini muffins (bake 13-15 minutes) or as a quick bread in a 9×5-inch loaf pan (bake at 350 °F for 45-50 minutes). 

Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months. 


  Mixing bowls Standard muffin pan 


Clean up:  

  • Cleaning up stations, wash containers and pots 
  • Wipe down all surfaces used tables, countertops, stove. 
  • Clean off all floors and vacuum surrounding areas. 
  • Load dishwasher  
  • Trash, ect..  


Thank you for coming and participating in the cooking class. 

Have a wonderful day! 😊 


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