Are you a blueberry muffin addict?
Do you remember when midsummer meant that every available surface in the kitchen was given over to fresh blueberries in cartons, ready to be put into pies, and muffins, and pancakes, and casseroles, or waiting to be frozen, canned, or turned into jam?
Blueberries and cinnamon and nutmeg, in a buttery, flaky pie-crust; blue-violet blueberries stuffing baked yellow-orange acorn squash; home-made vanilla ice cream with fresh warm blueberry topping; blueberry custard with honey and fresh spearmint from the herb garden. And, of course, blueberry muffins Was there ever another fruit as adaptable as the humble blueberry?
Have you carried the memory of those home-baked blueberry muffins of your youth through the years, searching for their equal like a swallow searches for the shores of Capistrano?
Have you sampled “fresh” blueberry muffins from bakeries and restaurants wherever you were? Have you, in desperation, eaten blueberry muffins out of packages and even something called “Blueberry Bites”, with the color, taste and texture of sawdust?
And, in recent months, having been enlightened as to the amazingly powerful nutritional punch of the same little blue fruits which gathered in the kitchen of your youthful summers, have you begun to making blueberry muffins of your own? Are you reaching the age where you need all the nutritional help you can get, or are you looking at your kids reaching for junk food, and feeling desperate to provide them with them a nutritious, mouth-watering alternative?
How about a healthy home-baked blueberry muffin, made from the Ultimate Healthy Blueberry Muffin recipe, which will still your cravings for those warm, golden, fragrant, blueberry muffins from long ago?
Cooks.com offers a healthy blueberry muffin recipe which doesn’t require you to buy exotic ingredients like artificial sweeteners, but allows you to vary its taste to you liking.
Try it with canola oil, or applesauce–for those who want to cut their fat content to the minimum. A one-half whole-wheat flour/one-half pastry flour blend works well for those who are not completely disciplined. Substituting vanilla-flavored soymilk for dairy milk really does increase the muffins’ moistness. If you use frozen blueberries, place them between paper towels to absorb excessive moisture as they thaw.
SCRUMPTIOUS AND HEALTHY BLUEBERRY MUFFINS
1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 c. honey
1/4 c. oil
1/3 c. milk
1 lg. egg or egg substitute
2 tbsp. lemon juice
1 1/2 c. frozen blueberries
(Pastry flour adds a lighter texture).
(Soy milk can be substituted and vanilla. Soy milk adds a very delicate flavor and moist texture.
1. Sift together the (4) dry ingredients into a mixing bowl. Make a well in the center.
2. Beat together the remaining ingredients (except the berries). Pour this into the well, and stir gently until just blended, gradually adding the berries.
3. Fill muffin cups 2/3 full.
4. Bake 30-35 minutes at 350 degrees.
5. Cool in pans 5-10 minutes before removing.
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Sam Serio is a true blue devotee of the blueberry and a life long student of health and nutrition. Sam Serio is also the producer of the Annual Chincoteague Blueberry Festival which is held the third weekend of July on the beautiful island of Chincoteague in Virginia. This midsummer celebration of nature’s tastiest and most healthy gift – the Blueberry is combined with a “Christmas in July” Craft Shopping Extravaganza the premier Fine Art and Craft event on the Eastern Shore of Virginia. For more information, please visit http://www.ChincoteagueBlueberryFestival.com and pick up your free e-book entitled “A Healthy Taste for Blueberries”. This free special report reveals everything you ever wanted to know about blueberries, but were afraid to ask. Also includes recipes, beauty secrets, health benefits and much more. Get yours now at http://www.ChincoteagueBlueberryFestival.com.
