How Many Ways Can You Love Blueberries

Blueberries are in and they are as New England as lobster and clams! My biggest challenge is getting to pick them from my own bushes before the birds have breakfast! I could net the bushes I suppose but that takes away from the “look” and glamour of the experience. There are so many uses for blueberries from smoothies to blueberry pie and blueberry pancakes. They freeze well too. My vote goes to these healthy and flavorful blueberry muffins made with whole wheat flour, walnuts, cinnamon and maple syrup.

Blueberry Muffins

Makes 12

Batter
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
2 large eggs
1/4 cup olive oil
1/4 cup maple syrup
1 cup buttermilk
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts

Topping
1/4 cup sparkling white coarse sugar
1 teaspoon ground cinnamon

Preheat oven to 375F

Grease a muffin tin ( for 12 muffins) or line with cupcake papers and set aside.

Stir all the dry ingredients together in a large bowl except the topping mixture.

In a separate bowl whisk the eggs, oil, maple syrup and buttermilk together until well blended.

Stir the wet mixture into the dry mixture and blend well. Gently fold in the blueberries and nuts. Fill the muffin tin with the batter.

In a small bowl mix the coarse sugar and cinnamon together. Sprinkle the tops of the muffin batter with some of the sugar.

Bake for about 25 minutes or until muffins are puffed an firm to the touch. Cool on wire racks. Best eaten warm. Muffins can be frozen.