Monday, July 1, 2013

Maple-Blueberry Muffins

Muffins are one of our favorite snacks in this house. But typical recipes for muffins are very unhealthy, basically just cupcakes with fruit. I'm always watching out for good-tasting and healthy muffin recipes (like last weeks Strawberry-Rhubarb Muffins - our favorite recipe ever!) and so I tried out this recipe for Maple-Blueberry muffins this weekend and was pretty happy with the result.

I personally am not the biggest fan of blueberries (except in smoothies) but Riggs and Steve love them, so they're always around. Fresh blueberries is probably Riggs' favorite snack of all time. We couldn't find any fresh, organic berries when we went to the store this week, so we used frozen for this recipe - I just rinsed them and patted them dry and then added them last and very gently so that the juice wouldn't stain the batter.

These muffins are good, not the best I've every had but definitely worth making. I think I just don't like blueberry muffins, because Steve and Riggs gobbled them up. One thing I do like about them is that the muffin part isn't too sweet, it really acts as a backdrop for the flavor of the blueberries. 

Maple-Blueberry Muffins

1/3 cup ground flaxseed
1 cup whole wheat flour
3/4 cup white flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

2 large eggs
1/2 cup pure maple syrup
1 cup buttermilk
1/4 cup melted coconut oil
1 TBS orange juice
1 tsp vanilla extract

1.5 cups blueberries

Mix dry in a large bowl. Mix wet separately. Add wet to dry. Gently fold in berries. Spoon into greased muffin pan, do not overfill. Bake at 400 for 15-25 minutes. Let cool for 5 minutes in pan before transferring to a wire rack to cool. Recipe adapted from this one.

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