When I was growing up, my mom always made blueberry muffins on my birthday. I can remember waking up those mornings, and I could smell the sweet smell of blueberries from my bed. What a great start to a morning!
Well, it’s not my birthday, but it is summer and it is blueberry season around here. I have a bunch of blueberries in my refrigerator- little hands (and big hands) can frequently be seen sneaking a handful!
I’ve tried other similar recipes, but always come back to this one I’ve been making for years now.
It’s a good’un!
- 1 1/2 cups white-wheat flour
- 1 1/2 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 1 cup buttermilk
- 3/4 cup honey
- 1/2 cup unsweetened applesauce (or oil)
- 2 cups fresh blueberries, rinsed. (frozen works, too)
- Cinnamon Sugar for sprinkling on top- Optional
Mix together the dry ingredients in a small bowl.
In a separate mixing bowl, add the eggs and buttermilk. Mix well. Add in the applesauce and honey and gently stir mix until well-combined. Now you can add the dry ingredients and gently stir just until the batter is well-blended. Don’t over-mix. Carefully add the blueberry and fold into the batter. (this just means to turn the batter over the blueberries in order to mix them in- instead of stirring, which will break more berries.)
For an optional topping, you can combine 1 Tbs. sugar and 1 tsp. cinnamon. Sprinkle this mixture over the tops of the muffins. (you will have some left over).
Fill greased muffin tins 3/4 full with batter.
Bake at 350 (375 is you have a shiny pan) for 20- 25 minutes. (mine took 20 minutes). Check for doneness with a small knife or toothpick. If it comes out clean- the muffins are done.
Remove from the oven and allow to set for a few minutes before removing from the muffin tin to a wire rack.
Yield: 16-18 muffins