Even after a year and a half of posting on SPC we’re still sometimes shocked by the holes in our recipe roster. Gaping maws when you really take a look at it. No hummus? Ridiculous! No guacomole? Who are we? No straight up mac & cheese? What?! All I can tell you is that we’re cooking as fast as we can. And obviously we love knowing what you want to see on the site, so keep the requests coming. They may spend some time with their friends on the end of a very long list but we always take note! Here’s one that made it to the top. The kids and I were over at my friend Victoria’s place the other day for a play date and she pointed out that we don’t have a blueberry muffin recipe. I had to think about it for a minute but I realized she’s right. We’ve done blueberry crumbles, bars and cakes – but no muffins.
I thought about doing classic blueberry muffins but I just couldn’t do it. Victoria’s gorgeous kids, Thomas and Vita, need better than basic for heaven’s sake! And so do your kids. These ones are so much better. The mix of wholewheat flour, oats and flax meal makes them healthy enough for breakfast but they’re really yummy and moist so if you’re looking for a treat at 3 pm they do the trick then, too. They’re really easy to make and are the perfect after school project to do with kids. I’m sure they’ll be served the next time we go to Thomas and Vita’s place, don’t you think?
photos by Stacey Boag
Wholegrain Blueberry Muffins
Makes one dozen full size muffins or 18 minis
1 1/4 cup wholewheat flour
1 1/4 cup quick oats
1/4 cup flax meal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup apple sauce
1/2 cup buttermilk
1/2 cup brown sugar
2 Tbsp vegetable oil
1 egg
3/4 cup blueberries
Method
Preheat the oven to 375 degrees
Lightly butter muffins tins.
In a large bowl blend all of the dry ingredients – except the sugar – together well.
In another bowl whip the wet ingredients and the sugar with an electric mixer.
Gently shake the dry ingredients into the wet, giving it a quick blend every few shakes. Stir in the blueberries.
Pour batter evenly into your muffin tins and pop into a hot oven. Bake for 20 minutes until they’re firm and toothpick comes out clean.
Thanks Ceri! Thomas and Vita LOVED the muffins -as did their mother. Thomas had 3 for breakfast this morning and then took another one to school for snack!
First, Happy New Year to you Ceri. Whenever I read a new post on FB, I catch up on the blogs from when I last read them. Today, (7:30 a.m.) I read this one from Sept 16/11) I just happen to have blueberries that I tried to pawn off on hubby yesterday at breakfast and buttermilk, whole wheat flour and even flax meal (from another SPC recipe earlier so guess what is for breakfast this morning. Keep up the good work as you are definately helping two retired fans eat healthier and live better and I love passing these recipes on to my daughters to make with the grandchildren. Cheers and hugs all round….barby
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