Antioxidant Fix!

I love blueberries and just about anything made with blueberries. This recipe is based on the old reliable Betty Crocker recipe but with a few modifications to add a little more nutrition to go with the good taste.

I will warn you. These are not an overly sweet muffin. They would be great for breakfast or for a hearty mid-day snack.

Hearty Blueberry Muffins

1 egg
3/4 cup milk
1 stick salted butter, melted
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen organic blueberries
1/2 cup chopped or ground almonds

Heat oven to 400 degrees. Grease 12 muffin tins (2 1/2 x 1 1/4 inches) with cooking spray or shortening. In medium-sized bowl, beat egg. Stir in milk and melted butter. Stir in dry ingredients and then add blueberries and almonds. Do not over mix. Bake about 20 minutes. Remove from oven and gently loosen muffins from tin to expose browned sides and bottoms for cooling. Serve warm.


Enjoy!