Friday, August 21, 2009

healthy blueberry muffins

I love going up to Minnewaska Park and picking blue berries which I then bring home and make muffins or pies with.
I found my favorite recipe for blueberry muffins and have had many many compliments. I like adding nuts to give them extra texture. They don't fluff up (well, mine don't, anyway), but have a great consistency. You can use other forms of sweetener
Whole Wheat Blueberry Muffins
makes 12

* 2 cups whole wheat flour,sifted
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* 1 egg, slightly beaten
* 1 1/2 cup buttermilk
* 1/4 cup vegetable oil
* 1/2 cup honey
* 1 [generous!] cup blueberries, fresh or frozen

1. Preheat oven to 350
2. Grease muffin tins, or line with papers
3. Whisk together dry ingredients.
4. In a separate bowl, whisk together the buttermilk, egg, oil, and honey until creamy.
5. Toss blueberries into dry ingredients to quickly coat.
6. Pour wet into dry, folding with a rubber spatula just until the batter is moist (but still lumpy.)
7. Spoon into muffin tin and bake 20-30 minutes.

**For an even healthier muffin, substitute unsweetened applesauce for the oil.

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