One day last week one of my new three year-olds, Leo, asked “Miss Cindy, do we always have healthy snacks?” It made me chuckle. Usually our preschool snacks consist of sliced fruits and vegetables, string cheese or fruit leather and some sort of baked good–usually muffins!
I really like this blueberry muffin recipe. I got it off of the back of a sack of flour years ago and have tweaked it to my liking. Since I live at almost 6000 feet, my recipes are all adjusted for high altitude.
2 cups white whole wheat flour * 1 cup buttermilk
2 tsp. baking powder* 1/2 cup granulated sugar
½ tsp. salt 1/2 cup oil or melted butter
½ tsp. cinnamon 2 tsp. vanilla
¼ tsp. nutmeg 1 1/2 cups frozen blueberries (any berry)
2 large eggs Washed raw sugar (optional)
Pre-heat oven to 400º. Grease a standard 12-cup muffin tin.
In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. In a small bowl combine eggs, buttermilk, granulated sugar, oil and vanilla. Make a well in the center of the flour mixture. Pour in the egg mixture and mix just until moistened. Do not overmix. Fold in blueberries. Divide batter between the muffin cups. If you wish, you may sprinkle the muffins with the raw sugar.
Bake for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
*The original recipe called for all-purpose flour. I use white whole wheat flour in almost all of my bread baking. You can use regular whole wheat flour the muffins will just be darker and a bit denser. The original recipe also called for 1 Tablespoon of baking powder, but because of my altitude I reduced it to 2 tsp.