Blueberry Muffins

Having a tea, a brunch, or just need a mid morning snack to get you through until lunch?
Making a batch of homemade muffins on a Sunday morning is the perfect way to begin the week and provide healthy snacks for you and your family for the week.

Nothing is more old fashioned than blueberry muffins, and the recipes vary from region to region, family to family. Local farms and farmstands often offer the opportunity to go and pick or rake blueberries to the public, which is less expensive than buying them and you get a larger volume which can be frozen and used later. Blueberry picking is a fun event and teaches the kids to make better choices when it comes to food.

Full of antioxidants and a host of other cancer fighting, immune boosting properties, blueberries are natural and abundant year round especially in warm climates. They grow wild in many states and planting blueberry bushes is simple if you have a green thumb. Of course, fresh and frozen blueberries are also available at most supermarkets as well.

Create a new tradition or renew an old one in your family by passing down the favorite recipes that turn your gatherings into memories. Traditions are a great way to teach the kids about cooking, and nothing is easier to make than muffins. Make large batches by doubling or tripling the recipe ingredients and freeze them for use throughout the week, saving money on expensive snacks. Not only is teaching your kids to bake from scratch helping them to make healthier food choices, but it teaches them that they don’t need all the processed, fast foods that are high in sugar and calories. Giving them the power to make food for themselves will benefit their health and the health of their families for generations to come.

A healthier version grandma’s old fashioned recipe is more modern and easier to make with so many ingredient choices available. Substitutions exist to eliminate or reduce fat and calories, gluten, lactose intolerance and sugar content. This one makes 1 dozen fat and tasty muffins.

Blueberry Muffins

Preheat oven to 400 degrees, and generously grease the insides and tops of the muffin pans or line with baking cups.

      1 1/4 cups fresh or frozen blueberries
      2 cups unbleached flour
      1 tablespoon baking powder
      1/2 cup sugar
      3/4 teaspoon salt
      1 teaspoon vanilla
      2 large eggs
      1 1/4 cup lowfat milk or soymilk
    6 tablespoons melted butter or *walnut oil, or substitute 1 cup applesauce

* Walnut oil is a very healthy substitute for canola oil, butter or any other oily ingredient. Especially good in baking, walnut oil is cholesterol free and actually good for your heart.

In a large bowl combine thoroughly sugar, baking powder, flour and salt. Toss blueberries with a small amount (about a tablespoon of the mixture to coat if frozen)
Beat eggs in medium bowl and add milk, vanilla and butter or applesauce. Add to flour mixture and stir until batter is moist. Gently fold in blueberries without over stirring.
Fill muffin tins with enough batter to reach the top of the pan. Bake 18-20 minutes and allow to cool a bit before serving.

This recipe can also be made into bread by baking at 350 degrees for 50 minutes. Allow to cool at least one hour before serving.

ADDING A CRUMBLE TOPPING
Combine 1/2 cup brown sugar, 1/4 cup rolled oats, 1/2 teaspoon cinnamon, 1 Tablespoon flour and 1 Tablespoon of butter, softened but not melted. Cream all ingredients together and sprinkle atop each muffin or bread.

Enjoy the bread or muffins by using heart healthy coconut oil as a spread. Not only does it help with weight loss, it’s tasty, too!

Put a slice on the grill while camping or just hanging in the back yard. Warm, grilled breads and muffins make a quick healthy addition to breakfast on the go.

Choose any number of jams to add more fruit and flavor to a nice warm muffin, or simply enjoy the flavor of cholesterol lowering, immune boosting blueberries all on their own.

Nothing says american tradition like a fresh batch of blueberry muffins.

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