Blueberries are still in season in North Carolina! Get them while they're locally grown, fresh and low cost. Support local agriculture by visiting your local Farmers Market where your Supplemental Nutrition Program (SNAP) dollars may be double. No matter if your blueberries are fresh, frozen, canned or dried they are easy to include in your meals and have nutritional value. Explore some ways to enjoy blueberries: (Have a plant) 1.Add them to a salad 2.Pancakes & Waffles 3.Juice & Smoothies 4.Oatmeal & Yogurt 5.Fruit Kabobs and enjoy blueberries solo! If you are short on time in the morning or just need a premade snack to grab, muffins always come in handy. Prepare a double batch, freeze and warm later to enjoy just like they are fresh out of the oven. Check out this Whole Wheat Blueberry Muffin recipe below and let's get baking!
Blueberry Muffins
Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 servings Serving size: 1 muffin
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup sugar
- 1/2 t salt
- 2 t baking powder
- 1/3 cup vegetable oil
- 1 egg slightly beaten
- 1/3 cup nonfat or 1 percent milk
- 1/2 cup unsweetened applesauce
- 2 cups blueberries (fresh or frozen)
Directions
- Preheat oven to 400°F. Lightly coat the bottom of 12 muffin cups with oil or baking spray.
- Mix the flour, sugar, salt, and baking powder in a large bow.
- In a separate bowl, blend vegetable oil, eggs, milk, and applesauce until smooth. Stir the liquid ingredients into the flour mixture until moistened.
- Lightly stir in the blueberries.
- Fill each muffin cup about 3/4 full.
- Bake about 20 minutes or until the muffin tops are golden brown. A toothpick inserted into the center of the muffin should come out moist but without batter.
For additional foods, health, and nutrition information contact Shelina Bonner, Family and Consumer Sciences Agent, North Carolina Cooperative Extension-Greene County Center at (252) 747-5831.
