Blueberry Muffins
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Blueberry Muffins
Yield: A Dozen Muffins
Blueberries are one of my favorite berries! And we are fortunate cause Maine has an abundance of delicious blueberries! They are not only delicious, but also very nutritious since they are high in antioxidants. Pick your own or buy them locally, eat them fresh or turn them into a delicious baked treat…but whatever you do, don’t miss out on eating blueberries while they’re still in season!
Ingredients
- 2 cups whole wheat pastry flour
- ¾ cup unbleached white flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk (or milk substitute)
- ½ cup sunflower oil (canola or safflower make good substitutes)
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Preheat oven to 400º
- Mix dry ingredients together in a bowl
- In a separate bowl, beat eggs, then add milk, oil, maple syrup, and vanilla. Mix well
- Add dry ingredients to the wet ingredients and stir
- Add blueberries. Stir enough to mix, but do not over-mix
- Fill buttered muffin tins 2/3 full
- Bake 30 minutes