Whole Wheat Blueberry Muffins

As I wait for Ben's arrival, I'm trying to do as much to "plan ahead" for a new baby as I have time and energy for. With blueberries on their way out of season, I've also felt the need to preserve this favorite summer fruit of mine so I can enjoy them into the fall. Therefore, I've been wanting to make my whole wheat blueberry muffins to keep in the freezer for easy breakfasts.

Jackson and I finally had the chance to make them together last Friday. He is starting to be really interested in helping me in the kitchen. I pull up a step stool to the counter and let him help me put in ingredients. I love this (as you can imagine) and it's an easy thing we can do together that doesn't require us to be outside in the awful heat or me chaising him 9 months pregnant. He also had some seizures on Friday so we were homebound anyways. 

Our muffins turned out beautifully and I realized that I've never posted this recipe to my blog. Terrible! This is one of my favorites. I have posted my Raspberry Ribbon Muffins, which is the same base muffin batter. Really, you can throw whatever you want into the batter. Change up the fruit depending on what's in season. 

As I mentioned, these freeze beautifully. I have over a dozen muffins ready to heat in the microwave (about 20 seconds) for breakfast. If breakfasts are tough for you and your family, try making these great muffins and storing them in the freezer. 

I hope you will enjoy them as much as we do!

Whole Wheat Blueberry Muffins

2 cups 100% whole wheat pastry flour (I recommend King Arthur brand)

1 teaspoon baking soda

1 1/4 cups lowfat buttermilk or kefir milk

1 egg

1/3 cup unsalted butter, softened 

1/2 cup brown sugar

2 Tablespoons honey

1.5 cups fresh or frozen blueberries (or a pint of fresh)

¼ cup ground flax seed

Directions:

1. Preheat oven to 350 degrees fahrenheit and fill a muffin tin with paper cups. Or you can spray the muffin tin with nonstick spray and skip using the papers.
2. Using a mixer, beat the butter and sugar together until creamed (about 4 minutes).
3. Add egg and continuing mixing until well combined. 
4. Mix in the buttermilk or kefir and honey. Batter may turn slightly lumpy, which is OK.
5. Add in the whole wheat flour, flax seed and baking soda and mix just until combined
6. Fold in the blueberries carefully.
7. Fill up your muffin cups 2/3 full. I like using a an ice cream scoop with a trigger to do this. 
8. Bake for about 20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. 

Makes about a dozen muffins. Recipe can be doubled successfully.

 

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