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Blueberry Muffins

Aside from anything chocolate, few things beat a hot out of the oven muffin. In this case fresh, organic blueberry muffins made with half cake flour and half whole-wheat pastry flour for a lighter treat.These goodies take 30 minutes from start to finish. I found a basic recipe for blueberry muffins and cleaned them up a bit to make them lighter & healthier. For starters, I used Earth Balance in lieu of butter to cut down on saturated fat and still maintain great taste.

1/2 cup Earth Balance, 3/4 cup raw sugar, 2 eggs, a splash of pure vanilla extract, 2 teaspoons baking powder, 2 cups flour (one cup cake flour and one cup whole-wheat pastry flour), 1/2 cup 1% low-fat milk, pinch of salt and about 2 cups fresh, organic blueberries.

Pre-heat oven to 375 degrees, place approx. 15 large baking cups in muffin pan. In medium size mixing bowl add butter and whip until creamy, add sugar, combine. Add eggs, one at a time. Add vanilla, baking powder and salt.

Fold in half flour, half milk, repeat. Gently fold in blueberries and spoon batter into muffin cups about 3/4′s of the way up. Bake 18-20 minutes or until golden. Try to eat just one… it’s impossible. Enjoy!

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