Blueberries are sweet, nutritious and wildly popular. Blueberries are among the most nutrient dense berries. This fruit is low in calories, but high in fiber, vitamin C and vitamin K. Blueberries are considered the king of antioxidants.
Highbush blueberries are the most commonly grown species in the US. Lowbush blueberries are often referred to as “wild blueberries” and are smaller. They are also richer in antioxidants.
These fresh baked blueberry muffins can be eaten with strawberry jam or topped with cut fresh strawberries mixed with cream cheese. Either way, they are a delightful snack or part of a flavorful morning meal. Experiment with the recipe below by adding some grated lemon peel, cinnamon and/or nutmeg to the dry mix for added zest.
Ingredients (makes a dozen muffins)
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- ¼ cup light brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil or melted butter
- 1 large banana, mashed (about ½ cup)
- ½ cup coconut milk or cow’s milk
- 1 cup fresh blueberries
- Preheat oven to 375ºF. Grease 12 muffin cups or line baking pan with muffin liners.
- Combine the all-purpose flour, whole-wheat flour, brown sugar, white sugar, salt and baking powder. Add milk of choice, mashed banana, and oil (or melted butter) and stir until just moistened. Fold in blueberries. Divide the batter between the 12 muffin cups; they should be about ¾ full.
- Bake for 20 minutes in the preheated oven, or until a toothpick comes out clean.