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I LOVE blueberries. Growing up I didn't think much of them. All that we had in California were tiny, tasteless balls that were super expensive. Then Brian took me blueberry picking in Glastonbury, Connecticut--his hometown--a few weeks before we were married. WOW! It was absolutely amazing. Heavenly, really. Not only was the experience wonderful but the blueberries...WOW!...were fantastic. Handfuls of huge berries full of sweet, fragrant juice would fall off the bush as I went to grab just one. Brian took a some videos of us picking the summer I was pregnant with Isabella and very few of the berries actually went into the bucket. They were so tasty.
These muffins are good and pretty healthy. I think next time I'll cut back a bit (1/4 cup) on the sugar. I found the recipe onAllrecipes.com. Also next time I will only put in 1 cup of blueberries as suggested. Since I love blueberries I dumped a bunch in, but then the muffins were too moist. The berries I used were picked last summer and frozen.
These muffins are good and pretty healthy. I think next time I'll cut back a bit (1/4 cup) on the sugar. I found the recipe onAllrecipes.com. Also next time I will only put in 1 cup of blueberries as suggested. Since I love blueberries I dumped a bunch in, but then the muffins were too moist. The berries I used were picked last summer and frozen.
Health Nut Blueberry Muffins
3/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 banana, mashed
1 cup buttermilk*
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup blueberries
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Grease muffin tin.
In a large bowl, stir together all the dry ingredients. In a separate bowl combine the wet ingredients. Pour the wet into the dry and mix until just blended. Then gently fold the blueberries and walnuts into the mixture.
Bake for 15-18 minute or until the tops of the muffins spring back when lightly touched. (It took my muffins almost twice as long to cook. Probably because I used large, frozen blueberries.)
3/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 banana, mashed
1 cup buttermilk*
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup blueberries
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Grease muffin tin.
In a large bowl, stir together all the dry ingredients. In a separate bowl combine the wet ingredients. Pour the wet into the dry and mix until just blended. Then gently fold the blueberries and walnuts into the mixture.
Bake for 15-18 minute or until the tops of the muffins spring back when lightly touched. (It took my muffins almost twice as long to cook. Probably because I used large, frozen blueberries.)
*I rarely have buttermilk, so I just put 1 teaspoon lemon juice in 1 cup of milk and it works well.
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