Introduction

Recipes by Dish Type
Recipes by Source

Herbs

Measurement Conversions
Recipe Search

Submit Your Recipe

Simple Treats Publisher: The Book Publishing Company © 2003 by Ellen Abraham ISBN: 1570671370

Reprinted with permission from the author, Ellen Abraham.

Blueberry Muffins (p. 20)
Makes 1 dozen muffins

Blueberry muffins are always a treat to wake up to and this recipe is simple and quick. Fresh blueberries are always at their best later in the summer months, but frozen berries work wonderfully all year round.

Ingredients

Topping:

• 2 teaspoons maple sugar, Sucanat, or date sugar
• 1 teaspoon barley flour

Muffins:

• 1/2 cup canola, safflower, or sunflower oil
• 1/2 cup maple syrup
• 1 1/4 cups soymilk
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla
• 1/2 cup Sucanat, date sugar, or maple sugar
• 3 1/2 cups barley flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• 2 cups whole fresh or frozen, unthawed, blueberries, divided
  Note: If using frozen blueberries, do not thaw before adding to the batter.
  Previously frozen berries will turn the batter blue.

Directions

Preheat the oven to 350°F. Oil a 12-cup muffin pan or line it with unbleached paper liners and set aside. In a small bowl, mix the sugar and flour for the topping; set aside.

Mix the oil, syrup, soymilk, vinegar, and vanilla in another small bowl. In a separate, larger bowl, place the Sucanat; sift the flour, baking soda, baking powder, nutmeg, and salt into the Sucanat. (Sifting isn't absolutely necessary, but it ensures there won't be clumps of flour or salt in the batter.) Whisk the wet ingredients into the dry ingredients. Do not overwork the batter. If the batter seems very stiff, add 1 teaspoon soymilk. Fold in 1 1/2 cups of the blueberries. Do not overmix or batter will turn blue. Finish mixing with a spatula to scrape the sides of the bowl.

Spoon the batter into the prepared pan. Sprinkle the muffins with the topping mixture and the remaining 1/2 cup blueberries, placing 2 or 3 whole blueberries on top of each muffin.

Bake for 20 minutes and rotate the pan a half turn to ensure even baking. Bake 5 to 6 minutes more or until a knife inserted in the center of a muffin comes out clean. Let cool for about 15 minutes. Remove from the pan and let cool completely on a wire rack.

For Blueberry-Oat Bran Muffins

Use 3 cups barley flour and 1 cup oat bran.

Nutritional Information

Per muffin: Calories 290, Protein 5 g, Fat 10 g, Carbohydrate 47 g, Fiber 7 g, Sodium 455 mg