Blueberry Muffins

Because of the long holiday weekend (last week) Fun Food Friday comes on Sat this week! Since it was Blueberry week, and now it’s Saturday – its time for a blueberry muffin! Hope you enjoy!

HEALTHY BLUEBERRY WALNUT BRAN MUFFINS from 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. Here is also a ink to an old Maine Blueberry Muffin recipe. (Maine known for its blueberries!)

This one sounds amazing too!
  …it is from “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. read more…”

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.


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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