Tuesday, July 16, 2013

"Classic" Buttermilk Blueberry Muffins

Big A has a playdate with her friend Z tomorrow.  Z's mom runs a home daycare so there are always a few kids there and lots of fun activities.  Big A absolutely loves spending the day with them.  But I always feel guilty because I know Big A can easily eat them out of house and home, and I feel like she is getting a full day of daycare (even if it really is a playdate) for free!  So I whipped these up for her to bring along for the whole gang to snack on.

I am not sure about the tastes of the other kids, but knowing that Z is pretty picky, I stuck with a fairly straightforward muffin.  I guess the only thing that makes these a little updated is that I used whole grain flour and coconut sugar instead of the white stuff.    Sorry, you'll never catch me cooking or baking with the white stuff (unless you count potatoes and cauliflower)!

"Classic" Buttermilk Blueberry Muffins

2 eggs
1 cup buttermilk  (or 1 cup milk + 1 tbls cider vinegar)
1 cup coconut sugar
1/2 cup canola or other light oil
1 tsp vanilla extract

2 cups whole wheat/spelt/kamut or other whole grain flour
2  tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2.5 cups fresh or frozen blueberries

Whisk together wet ingredients in a large bowl.  Combine dry ingredients in a medium sized bowl and then dump into wet ingredients, along with blueberries.  Stir, just until mixed.  Divide batter between 12 greased muffin cups.

Bake at 375F for 18-20 minutes.  Makes 12 muffins.

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