Blueberry Muffins

  • 1 3/4 cup whole wheat pastry flour (available in health food stores)*
  • 3/4 cup sucanat (natural evaporate sugar cane juice, available in health food stores)
  • 4 teaspoons baking powder
  • 3/4 cup kefir or buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil (use a cold pressed oil, like safflower)
  • 1 cup blueberries, fresh or frozen**

  1. Preheat oven to 400 degrees. Prepare muffin tin by greasing or line with paper cupcake liners.
  2. In a large bowl, mix together the dry ingredients and make a well in the center. In another bowl, mix together wet ingredients till well blended. Now add the wet ingredients to the dry ingredients, mixing till just combined; do not over mix.
  3. Gently fold in the berries and spoon batter into prepared muffin tins, 3/4 full. Bake for 18 to 20 minutes, or until cooked through. Cool for 5 minutes in the tin, then move to a wire rack to finish cooling.

*Whole wheat pastry flour is softer and finer than regular whole wheat flour, resulting in a nicer textured muffin.

**To keep blueberries from sinking to the bottom of the muffin pan, toss with a tablespoon of flour before adding to your batter.


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