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WILD Blueberry Muffins #Blogtober

Sweet wild blueberries take center stage in these moist and delicious muffins.

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Blueberries have always been some of my favourite berries. Growing up in Northern Ontario, my family and I would go wild blueberry picking every summer. Now that I live further south, blueberries aren't that abundant, so we often buy frozen, to bake with, or to make delicious smoothies with. 

Blueberries have gotten the reputation of being a super food, in the last several years. Why? Well they contain an insane amount of antioxidants. Antioxidants are in charge of ridding your body of free radicals. Free radicals are unstable molecules in your body, which damage cells, contribute to early ageing and cause several diseases such as cancer. The antioxidants found in Blueberries are called flavanoids- specifically anthocyanins. These are responsible for the gorgeous blue pigmentation blueberries have. 

The fact that blueberries are said to contain the most antioxidants in popular fruits and veggies make these an excellent choice when making snacks for my family. My kids have been distance learning, which means they are online for 5+ hrs per day, minus 2 breaks. So I've been trying to make sure that there are snacks available for them, throughout the day. Muffins are perfect for this. They can grab one in the morning as a quick breakfast, or they can add it as a little sweet treat with their lunch. Knowing the increased health benefits of blueberries makes me feel good about making these often.





Wild Blueberry Muffins

lemon sugar:
1 Tbs sugar
2-3 tsp lemon zest (zest of 1 lemon)

batter:
1/2 stick of butter
1/4 C avocado/coconut oil (or healthy oil of choice)
1/3 C white sugar
1/3 C brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 C buttermilk
1 C + 1 Tbs flour, divided
1 C whole wheat flour
1 1/2 tsp baking powder
1/2 tsp pink sea salt
2 C blueberries

In a small bowl, combine 1 Tbs sugar with the lemon zest. Stir well to combine and set aside.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or spray with non stick spray.

In a mixing bowl, beat the butter, 1/3 C sugar and brown sugar; until light and fluffy. Add in the eggs, vanilla, avo/coco oil and buttermilk; stir to combine.

In a small mixing bowl, mix together 1 C of flour and 1 C whole wheat flour, baking powder and salt. Add the the wet ingredients, mixing until just about combined. Toss the blueberries with the remaining Tbs of flour and add to the batter, mixing until just combined.

Fill muffin tin with batter, so each well is 2/3 full. Sprinkle evenly with lemon sugar. Bake for 20-25 minutes; or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the muffin tin, before removing to a wire rack.

My Amazon Pick for this Recipe


I am sharing this recipe at THESE awesome Linky Parties

Comments

  1. Thanks for sharing with us at the To Grandma's house we go link party. I will be featuring you this week when the new party starts on Wednesday!

    ReplyDelete
  2. I used to do the same thing as a child with my grandparents, in the mountains of Transylvania! I was always terrified I would end up face-to-face with a brown bear!�� But it was worth the fear for the baskets of goodies we collected! Of course, now everything is frozen, but even so I'll have these muffins; a tasty reminder of my childhood's adventures!

    ReplyDelete
  3. These look yummy! What a fun tradition you had of picking berries!

    ReplyDelete
  4. Everyone loves a good blueberry muffin and these look so good! You are making me want to go berry picking in November...LOL.

    ReplyDelete
  5. I can't wait to try these muffins!! They look amazing!!

    ReplyDelete

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