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blueberry-muffinsAnthocyanin is a powerful antioxidant that is responsible for the blue color of blueberries.  Research studies show that blueberries have the ability to fight signs of aging, increase mental clarity, and reduce risk of cardiovascular disease.  Increase your consumption of blueberries by adding a handful to your yogurt or cereal, or throw some in with your next batch of pancakes!  Try this blueberry muffin recipe that also includes whole wheat flour.

 

Blueberry Muffins

 

The secret to good muffins is to not overmix the batter.  Lumps are fine.

 

Makes 16

1 stick butter, melted

2 ¼ cups all-purpose flour

½ cup whole wheat flour

¾ cup sugar

1 teaspoon baking powder

½ teaspoon salt

1 ¼ cups buttermilk

2 eggs, beaten

1 cup fresh or dried blueberries

 

Preheat over to 400 degrees.  Grease a 12 hole muffin pan or line with paper liners.  Mix together both types of flour with the sugar, baking powder, and salt in a mixing bowl.  Beat the buttermilk, eggs and melted butter together in a separate bowl.  Add the wet ingredients to the flour mixture and stir until just combined.  Gently fold in the blueberries.  Spoon the mixture into the muffin pan and bake for 25 minutes until risen and golden.

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