Whole Wheat Blueberry Muffins

Have you been picking blueberries this summer?  We're fortunate enough to live in a place where berries grow in abundance, and we've been blueberry-picking several times this summer.  This has been one of our favorite ways to enjoy them.  Blueberries are so tasty fresh, but I have to admit, I love them even more when they're cooked and they burst with juices and flavor.  These muffins are super easy to whip up and they are quite healthy too!  You can use fresh or frozen berries; and yogurt, buttermilk, or non-dairy milk.  We've tried them all ways and they're delicious anyway you do it!  Enjoy!



Whole Wheat Blueberry Muffins
*I made them once using almond milk, but I made my own "buttermilk" by using 1.5 Tbsp lemon juice + almond milk up to 1 1/2 cups.  I've also made them with yogurt - couldn't even tell a difference!
Yield: 12 muffins

2 1/4 c. whole wheat flour (I use white wheat, but either red or white works)
1 c. brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. blueberries, fresh or frozen (heaping cup)
1 tsp. vanilla extract
1/3 c. vegetable oil
1 1/2 c. buttermilk, plain yogurt, or non-dairy milk*

Preheat the oven to 400 degrees.  Lightly grease the cups of a muffin tin.

Whisk together all of the dry ingredients, including  the blueberries.  In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.  Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the mixture into the 12 muffin cups, filling almost all the way full.  Bake the muffins 18-20 minutes, until a toothpick inserted into the the middle of one of the center muffins comes out clean.

Remove muffins from the oven, let stand 5 minutes, and then remove from the pan and let cool on a wire rack.  Store leftovers loosely covered at room temperature.  They also freeze beautifully, if you have any left...

Source: King Arthur Flour