Featured Ingredient: Blueberries
Tabi and I recently spent a wonderful morning picking blueberries – by far her favourite fruit. There are certainly worse things to have a major food crush on because if there was ever a food worthy of its superfood epithet it would be these true blue wonders.
An abundance of anythocyanins – powerful antioxidants that have been found to improve brain function, ward off heart disease and improve cholesterol numbers – make blueberries champions for health. Blueberries are also brimming with fibre, vitamin C and vitamin K. But when something tastes so awesome, the nutritional benefits are just a lovely bonus.
While local harvests continue for only a couple more weeks, blueberries freeze well for year-round enjoyment without any loss in nutritional prowess.
Here are some scarfworthy muffins that are lightly sweetened allowing you to actually taste the blueberries. Most baked good recipes with berries are overly sweetened with processed sugar which overpowers any berry flavour. Next time I make these, I may try using only honey. They would probably work without the cornmeal, but the texture they lend these muffins is great.
Blueberry Honey Corn Muffins
1.5 cup whole wheat pastry flour
½ cup cornmeal
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp nutmeg
¼ cup sugar
¾ cup milk
5 Tbsp neutral tasting vegetable oil
¼ cup honey
1 cup blueberries, fresh or frozen
Preheat oven to 350F. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, nutmeg and sugar. In a separate bowl, lightly beat eggs. Stir in milk, oil and honey. Pour wet ingredients over dry ingredients and mix gently until flour is incorporated. Fold in blueberries. Divide batter among 10 greased or paper lined muffin cups. Bake for 18-20 minutes, or until a tester comes out clean and tops begin to turn golden. Let cool before unmolding.