Tuesday, July 20, 2010

Maine Blueberry Muffins!

I love to cook~and I love coming up with healthy versions of my favorite recipes! However baking is quite new to me and I am still learning and experimenting. Unlike cooking, baking is a science and if you don't get the chemisty just right...well, let's just say some things end up getting fed to the birds!

One family adventure this week was to Libby & Sons U-Pick farm to pick blueberries with my father-in-law, Graham and Lauren (or for those of you who know her, Lola!). There are the giant, sweet, high-bush blueberries that are just perfect right off the bush. I love this place and we returned again this year!
We picked so many pounds of blueberries~and while I have been enjoying them as God intended for the last couple days (fresh!), today was the perfect day to get in some baking. Today's plan? HEALTHY Blueberry muffins and healthy zuchinni bread.
Last summer we went bluberry picking several times so I was lucky to have a recipe on hand that was healthy, packed with blueberries (and fiber) but not loaded with sugar and fats.
Healthy Blueberry Muffins

3/4 cup all-purpose unbleached flour
3/4 cup whole wheat flour

1/2 cup brown sugar
1/4 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

1-1 1/2 cup fresh blueberries

1 ripe banana, mashed
1 cup buttermilk (*or 1 cup milk w/lemon juice)
1 egg
1 tablespoon oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
(topping) 1 tbsp brown sugar, cinnamon and nutmeg.

Preheat the oven to 350 degrees F -Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl mix your dry ingredients together and then gently stir in the blueberries (and nuts if using). In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. I like to let this mix set for a few mins before filling the muffin cups. Spoon into muffin cups, filling all the way to the top. *I use an old fashioned ice cream scoop to fill each muffin tin. Sprinkle each muffin with the topping mixutre if using.

Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

This recipe can be tweaked, I've added raspberries-I have used applesauce instead of oil. I have used nuts but most times I leave them out. It is a nice basic recipe and I hope you have a chance to enjoy it too!
I am hoping to get lucky with my zuchinni bread recipe this time so I will keep you posted :)

1 comment:

Relentless Forward Commotion said...

I didn't know you were blogging these days! Yaay! We LOVE blueberry muffins in this house. I'm going to give this recipie a try, thanks girl!