Saturday, July 20, 2013

"Healthy" Blueberry Muffins {No Sugar Added}

My sweet little family went blueberry picking at a farm we recently learned about through a friend.  It was just about half an hour from our home, organic growing practices and only $2 per pound!  Madisyn SERIOUSLY thought she died and went to Heaven.  Mommy was pretty content as well.  We had a blast picking, and we will definitely be back several times before all the varieties are done blooming at the end of September.  I HIGHLY recommend visiting The Rusty Plow Blueberry Farm in Enumclaw, Washington!
Here are some photos from our picking adventure:

With the last few cups of our Blueberrys I wanted to make something special.  The guys at Kyle's work always enjoy some home baked goods to snack on throughout their day, and we all know I hardly EVER bake.  So this was a special occasion.

I found a recipe on Pinterest for a "Healthy Blueberry Muffin" over at Liz Eats and thought I would give it a try.

I followed the recipe below, but I didn't have flax seed- they turned out great without them and the guys at the store ate them all in just a few minutes.  

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup 2% milk (or any milk substitute you prefer)
  • 1 large egg
  • 2 tablespoons fat free, plain Greek yogurt
  • 2 cups fresh blueberries
Preheat oven to 400 degrees and line muffin pan with paper liners.
Combine flours, flaxseed, baking powder and salt in a bowl and whisk together.
In a large bowl, stir together bananas, milk, egg and yogurt until well-blended. Mix in dry ingredients then gently stir in blueberries.
Divide batter among muffin papers. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Remove muffins from pan and cool for 10 minutes.


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