Get Your Body Healthy

I just love a good muffin for breakfast, don’t you? By far my favorite are blueberry muffins. Not only are they delicious, but blueberries are also known as a superfood. They contain lots of antioxidants that can help slow down the signs of aging and even cancer. Muffins are fast and easy to make and they are a yummy and filling breakfast. You can make blueberry muffins with fresh or frozen berries. Whenever possible use fresh and then freeze any leftover fruit. Here are some tips on freezing blueberries.

Below I’ll share two of my favorite recipes with you. The first is a very good but basic one, the second is a super healthy blueberry muffin packed with all kinds of good nutrients. Enjoy!

Basic Blueberry Muffins

• 1/2 cup apple juice concentrate
• 1/2 cup sugar-free applesauce
• 2 large eggs
• 1/4 cup oil
• 1/2 teaspoon salt
• 1-3/4 cups flour
• 1 teaspoon baking soda
• 1 cup frozen or fresh blueberries

Get out a large bowl and combine your apple juice concentrate, apples sauce, eggs and oil. Add the salt and mix everything with a whisk until it is smooth and creamy. Add the flour and baking soda. Mix it in using a large wooden spoon. Don’t overmix the batter at this point. Just get everything combined and a few lumps are fine. They will cook out later. The more you stir at this point, the tougher your muffins will get. Gently fold in the blueberries. Frozen blueberries do not need to be thawed, use them straight from the freezer.

Spray your muffin tin with nonstick spray or use paper cups and pour the batter in. Bake in a preheated 400F oven for 20 minutes. Take the muffins out of the tin as soon as  they are cooled enough to touch and serve.

Healthy Blueberry Muffins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Put the filled muffin tin in the oven and bake for about 18 minutes. The muffins will be golden brown. To test doneness, touch the top. If the muffins spring right back, they are done.

Oatmeal muffins are another favorite around here. They can be made with or without raisins. They are even good made with dried blueberries.

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