Recipe of the Week: Berry-Healthy Blueberry Muffins

Spring has sprung in California! That means all sorts of colorful, yummy vegetables and fruits are showing up at the farmer's market. We love using fresh berries in our breakfast foods. I've been tinkering with this recipe for a while. It's great for breakfast but also an option for snacks. This makes a large batch so you can freeze half for another time. We do the regular-sized muffins for the adults and the mini muffins for the kids.


2 cups milk (We use raw milk. Could substitute goat's milk, soy or almond milk.)
1/2 cup organic butter, melted
1/2 cup plain yogurt or apple sauce
4 eggs
4 cups whole wheat pastry flour
2/3 cup raw sugar or sucanat (or 1/2 cup honey)
2 tablespoons ground flaxseed
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups frozen or fresh organic blueberries
Optional: 1 cup chopped walnuts

1. Preheat the oven to 400 degrees.
2. Grease muffin tins or use paper liners.
3. Mix milk, butter, yogurt and eggs.
4. Add dry ingredients. Mix just until ingredients are incorporated.
5. Add frozen berries.
6. Spoon into muffin tins and sprinkle nuts on top of batter. Bake 15-20 minutes until golden brown on top.
7. Cool 5 minutes and serve.

Makes approximately 2 dozen regular muffins plus 2 dozen mini muffins.

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