Friday, July 16, 2010

Better Blueberry Muffins

My girls and I went blueberry picking with a friend today and came home with just under a gallon of perfect, organic, warm-from-the-sun berries. Of course, we couldn't do a thing when we got home until we made some muffins! I dug out my grandma's recipe and made a few adjustments to make them just a bit healthier. Don't get me wrong, these are still a treat, just not too bad ;)

Preheat oven to 375.

Whisk together in one bowl:
1 cup whole wheat flour
2 1/4 cups all-purpose flour
3/4 cup ground flax seeds
1/3 cup date sugar (or 1/2 cup white sugar)
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder (make sure it's aluminum-free!)
1/2 teaspoon sea salt

Mix in a second bowl:
1 1/2 sticks butter, melted
3/4 cup buttermilk
1 tablespoon vanilla extract
scant tablespoon lemon zest (optional)

Fold the wet ingredients into the dry ones until just incorporated (don't overmix). Fold in 1 cup (or more!) fresh or frozen blueberries.

Spoon in to paper-lined or well-greased muffin cups. Bake 20 minutes for regular muffins or about 14 for minis. This recipe made me 12 standard and 16 mini muffins...DELISH!


PepsiMom said...

Looks yummy! We'll have to try your version when we get home.