Blueberry Muffins  

Blueberries grow wild in Scandinavia, Russia, North and South America and in the British Isles. When Terri and I stayed at her parent’s beach home in Florida, we always seemed to make muffins for breakfast. These delicate muffins are bursting with blueberries, however you may wish to substitute a 10-ounce package of frozen raspberries in syrup. Draining, then tossing berries in wheat germ prevents the blue and red color from transferring into the batter. I use aluminum-free baking powder because it doesn’t have a bitter taste. Use wild Maine Blueberries if you can find them and I prefer the ones in heavy syrup.


    2 cups all-purpose flour
    1 tablespoon baking powder
    ⅛ teaspoon baking soda
    ½ teaspoon salt
    ¾ cup granulated sugar
    ¼ cup canola oil
    ½ cup low-fat buttermilk
    1 large egg
    1 cup fat-free milk
    ½ teaspoon vanilla extract
    1 (15-ounce can) blueberries in light or heavy syrup, drained
    2 tablespoons wheat germ or ground flaxseeds
    2 tablespoons butter, melted
    2 tablespoons sliced almonds

1. Preheat the oven to 425˚.

2. Place 20 silver foil cups in two 12-cup muffin pans.

3. In an extra large bowl, stir the flour, baking powder,
    baking soda, salt and sugar until well blended.

4. In a medium bowl, whisk the oil, buttermilk, egg, milk and vanilla.
    Pour the egg mixture into the flour and stir until just blended.

5. Toss the drained blueberries in the wheat germ.

6. Gently fold the blueberries into the batter.

7. Use a ¼ cup measure to scoop up the batter. Use a thin
    spatula to scrape the batter into each muffin cup.

8. Drizzle batter with the melted butter and top decoratively
    with almond slices.

9. Bake in the preheated oven for 10–15 minutes. Muffins
    should bounce back when lightly pressed.

    Makes 20 muffins