All muffins are not created equal. I admit to being a bit of a muffin snob. Perhaps I ate one too many “cake” muffins in my university years. You know the kind. They were cheap, about the size of three home made muffins put together, greasy and tasted like a bad Safeway cake that has sat on the shelf for too many days. Sometimes they usually had chocolate chips in them. Rarely were there blueberries because actual fruit would decrease their shelf life. Perhaps you have eaten one of these:

So in honour of National Blueberry Muffin Day I thought I would do some baking before heading back up to the lake. Time for some healthy eating after our first mini vacation at the lake where I let the kids eat junk food (Twizzlers and Hawkin’s Cheezies being the official cabin food). The first muffin recipe is an old standard. I’m not really sure where I originally got it from, but over the past few years it has morphed into quite a healthy treat. The second recipe is a surprisingly good pairing of rhubarb and fresh blueberries – a little sweeter and great with coffee. Unfortunately it is a little early for fresh wild blueberries here in Saskatoon. But some summers you can luck out at the Farmer’s Market and find flats of Northern Saskatchewan blueberries a little later in the season. Almost as good as picking them yourself!!!

Healthy Blueberry Everything Muffins

3/4 c all purpose flour
3/4 c whole wheat flour
1/2 c white sugar
1/4 c wheat germ
1/4 c quick cooking oats
1/4 c unsweetened coconut
1 tsp baking powder
1 tsp baking soda
1 tsp cinnmamon
1/4 tsp salt
1 banana, mashed
1 cup 1% buttermilk (plain yoghurt works well too!)
1 egg
1 tbsp vegetable oil
1 tsp vanilla
1 c blueberries (frozen or fresh – don’t thaw if frozen)

1/2 c chopped walnuts (optional)

Preheat oven to 350F. Grease or line 12 cup muffin tin with papers.

In a large bowl mix first ten dry ingredients. In a different bowl, mix the wet ingredients minus the blueberries and nuts. Pour the wet ingredients into the dry and mix until just blended. Fold in the berries and nuts. Spoon into muffin cups, filling all the way to the top.

Bake for 15-20 minutes or until the muffins are golden brown and spring back when touched.

Cleaned out the freezer and found this – I’m sure it’s still good!

Rhubarb Blueberry Muffins

3/4 c all purpose flour
3/4 c whole wheat flour
1 tsp cinnamon
pinch of nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c vegetable oil
1 egg
1/2 c 1% buttermilk
1 tsp vanilla
1 c. diced rhubarb
1 c. fresh blueberries

Topping:
1/4 c brown sugar
1/2 tsp cinnamon
handful of sunflower seeds

Preheat oven to 350F. Grease or line 12 cup muffin pan with papers. Mix dry ingredients in a large bowl. Mix oil, egg, buttermilk and vanilla in another bowl. Add the wet ingredients to the dry and mix until just blended. Fold in rhubarb and blueberries. Spoon into muffin cups and sprinkle with topping. Bake for approximately 20 minutes until golden brown.

A note about cooking temperatures:

Most recipes call for a cooking temp of approximately 350F for muffins. I like my muffins to be very golden brown when they are finished, so I usually increase the cooking temperature by 25 degrees. I baked these muffins in the two recipes at 370F in a convection oven which would translate to just under 400F in a traditional oven. Nothing worse than a pale muffin (or a pale croissant or a pale pancake or pale . . . . you see where I am going with this!) Am I the only one who does this?

via Saskatchewan,
J

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