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Blueberry
Muffins |
The
healthiest Blueberry Muffin recipe you will find has wheat germ, bran,
honey, and canola oil! Canola oil is a monosaturate with health benefits.
Wheat germ also is famous for its health benefits from essential fatty
acids and Vitamin E. Honey is nutrient dense and unrefined; buttermilk
has a huge variety of nutrients, as well. If you wish to avoid butter,
sugar, and over-refined flour, this recipe will suit you just fine. |
Dry Ingredients 1 cup all-purpose flour ½ cup whole wheat ½ cup wheat germ ½ cup wheat bran ½ tsp salt 2 tsp baking soda 2 tsp baking powder |
Moist Ingredients ¼ cup canola oil ½ cup honey 1 cup buttermilk 1 egg, beaten 1 tbls lemon zest 1 tsp lemon juice 1 cup blueberries |
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Topping 1 tsp brown sugar 1 tbls bran flakes 1 pinch cinnamon powder |
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Preheat oven to 400° F. Grease and flour a 12 muffin pan. Rinse, drain, and dry the blueberries; pick them over, removing any stems, leaves, green or over-ripe ones. In a large bowl, mix the flours with the salt, baking powder, and baking soda. In a tiny bowl, combine the topping ingredients using the back of a spoon or tip of a wooden spoon. |
Pour ¼ cup oil into a measuring cup and add the honey to the ¾ cup line. In a medium sized bowl, whisk the egg and the buttermilk; mix in the oil and honey mixture and blend vigorously. Mix in the lemon juice and zest. Make a well in the dry ingredients and pour in the wet mixture all at once. Stir sparingly, then fold in the blueberries carefully. |
Spoon batter evenly into muffin compartments, tidying up any spillovers using a rubber spatula; or, use the Ice Cream Scoop Technique . . . Sprinkle batter with topping mixture. Bake in a 400° F oven for 12-15 minutes, until muffins spring back when lightly pressed. Allow muffins to cool for five minutes before prying around the edges with a plastic knife. Cool on wire rack or serve immediately with butter. |
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