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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

cup whole wheat

cup wheat germ

cup wheat bran

tsp salt

2 tsp baking soda

2 tsp baking powder

Moist Ingredients

cup canola oil

cup honey

1 cup buttermilk

1 egg, beaten

1 tbls lemon zest

1 tsp lemon juice

1 cup blueberries

Blueberry Muffins

 

 

Topping

1 tsp brown sugar

1 tbls bran flakes

1 pinch cinnamon powder

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Blueberries

 

 
 

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 cup oil into a measuring cup and add the honey to the 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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