Ok so maybe this title is a bit extreme because it was not said by a real food connoisseur but both my husband and my brother said it, and they have had their fill of blueberry muffins, so I took it and ran with it. ANYway.... we tend to go blueberry picking several times in the summer and this past weekend they were beautiful and ripe and the kids were poopin' blue for days (sorry I know but I had to go there). We collected about 12 pounds of blueberries and well we have been eating them A LOT but there comes a point when you need to start baking. My mother made 2 blueberry pies which were fantastic, I decided to make these. Derek has been chucking them into cereal. Not only are these fantastic berries delicious but the health benefits Fugghettaboutit. They are chock full of antioxidants “When it comes to brain protection, there's nothing quite like blueberries, according to Tufts neuroscientist James Joseph,”. “I call the blueberry the brain berry, says Joseph, who attributes the effects to its antioxidant and anti-inflammatory compounds.” A recent article on reversing memory loss noted “blueberries . . . had the strongest impact” in a study showing aging rodents behaved more like their younger counterparts. Here is a list of Blueberry Benifits:
- improved vision
- clearing arteries
- more antioxidants for disease protection
- strengthening blood vessels
- enhanced memory
- stopping urinary tract infections
- reversing age-related physical and mental declines
- promoting weight control.
Makes 8 muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20-25 mintues until done.
Topping
2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix together and sprinkle on muffins.
Hey Uli- another great recipe-very similar to mine except I use 1/2 whole wheat flour, 1/2 all purpose flour. Sometimes I get crazy and use all whole wheat flour, but the guys "swear" they can tell the difference!!!! I pick tons of the healthy little berries and freeze them to use all winter in muffins, pies and pancakes. Thanks again. Coleen :)
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