Farm Fresh #Blueberries + Muffin Recipe


Ah, blueberry season. What a wonderful time of the year!

Today my friend Rachael and I drove out to a Georgia farm to pick 2 gallons each of sweet, juicy blueberries. 2 1/2 hours later we succeeded. It was a nice time to catch up and enjoy the beautiful weather we Tennesseans have been having (80 degrees in July? Yeehaw!).

When I returned home, I froze some for smoothies, put a bag in the fridge for munching and gave a half bag to my friend who is staying with us for the summer. I also baked a batch of blueberry muffins that are featured on this post today.



Blueberry Muffins
A perfect summer morning treat, full of scrumptiousness and nutrition!
  1. 1 egg
  2. 1 tsp vanilla extract
  3. 1/2 cup applesauce
  4. 1 cup coconut milk
  5. 1 cup 100% whole wheat all-purpose flour
  6. 1 cup all-purpose flour
  7. 1 1/2 tsp baking soda
  8. 1/2 tsp salt
  9. 1/2 cup brown sugar
  10. 1 tsp cinnamon (or all spice)
  11. 1 cup blueberries + 1/2 cup more for sprinkling
  1. Preheat oven to 350F and either line a 12-muffin pan with liners OR oil with cooking spray.
  2. In a large bowl - mix egg, vanilla, applesauce and milk.
  3. In a small bowl - mix flours, baking soda, salt, sugar and cinnamon.
  4. Pour half of dry ingredients into wet ingredients, stirring a few times and then add the rest of the dry ingredients, stirring a few times (but not thoroughly).
  5. Gently fold in 1 cup of blueberries being careful not to squish them.
  6. Spoon batter into muffin tins. Sprinkle more blueberries on top, pressing down slightly with the back of spoon.
  7. Bake for 15-20 minutes -- until toothpick inserted comes out clean.
  8. Cool in pan for 10 minutes and then remove muffins from tin and cool on a rack.
  9. Yield: 10-12 muffins
Adapted from The Spiffy Cookie
Adapted from The Spiffy Cookie
Oh My Foodness!


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