Best Ever Blueberry Muffins
Best Blueberries Ever
When I was a little girl we had blueberry bushes behind our yard. They grew wild, as far as we knew, but we had an abundant amount of blueberries at our disposal. We would pick them and my mother used to can them, along with other foods, so that we had blueberries all year long.
I don't can myself. Every year I say I am going to but then I don't. But, you can freeze almost anything and you don't have to worry about bacteria. So, when the blueberries go on sale, I buy several pints and put them right in the freezer and then when you want them, you don't even have to thaw them out. Remember to keep a fresh pint in the refrigerator for cereal or salads or just to mix in your yogurt.
When you bake with blueberries, especially muffins, you should just sprinkle them with a little flour before adding them to the batter so they don't all sink to the bottom of the muffin.
These are so easy to make, no need for a mixer, just stir by hand and you have a treat that everyone will enjoy.
Health Benefits of Blueberries
Not only are blueberries one of the most popular fruits, right alongside of strawberries, but the health benefits are amazing. Researchers have found that blueberries are ranked as having one of the highest amount of antitoxins among all the fruits, vegetables or even spices.
Antitoxins are essential for fighting off anything that can damage the cells in our bodies. Also good for the nervous system and brain cells and possibly even for help in preventing memory loss.
Although blueberries are most beneficial if eaten raw, you can also some of those benefits when put into baked goods. So eat them anyway, that's why I say always have them in the fridge for other foods or just to munch on.
- If you don't want to use 1/2 cup of white sugar, these muffins are equally good with 1/4 cup white and 1/4 cub of light brown sugar.
- Also you can sprinkle the tops with cinnamon sugar instead of just sugar.
Blueberry Muffin Ingredients
- 1 egg
- 1/4 cup canola or salad oil
- 1/2 cup milk
- 1 1/2 cups flour, unsifted
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lemon, zest and juice
- 1 cup blueberries, fresh or frozen
- Preheat your oven at 400 degrees. Spray muffin pans with non-sticking spray.
- Beat together the egg, milk and oil with a wire whisk. Add the lemon zest and juice with the wire whisk also.
- Add the flour, sugar, baking powder and salt and stir with a wooden spoon. Just stir until all the dry ingredients are incorporated, don't stir too long.
- Put the blueberries in a smaller bowl and sprinkle a little flour and toss them to coat all the berries and then add them to the batter, stirring with the wooden spoon, being careful not to smash the blueberries.
- Spoon into the muffin tins. Top with a very coarse sugar. Bake for 20 minutes or until a toothpick comes out clean when inserted in the middle.