I toyed around with a blueberry muffin recipe this morning and attempted to pack them full of good-for-you ingredients. The kids could barely stand the wait while they smelled them baking, so as soon as the muffins reached a somewhat-edible temperature, they began scarfing them down.
Elliott declared them “super duper good”.
Alex said, “Most awesome blueberry muffins ever!”
And me? I’m in awe of the fact that I just baked the first muffin that I didn’t feel the need to spread on some hot, melty butter. That’s what muffins are for, right? And even some cake? Or is that just me?
Anyway, my point is that these are so delicious they didn’t need any help from butter and so yummy that kids ate them like candy.
Super Duper Blueberry Muffins
3 c whole wheat flour
3/4 c raw sugar
3/4 c white sugar
1/2 c quick oats
1/2 c flax seed
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 c blueberries
2 smashed bananas
2 c buttermilk
2 tbsp vegetable oil
2 tsp vanilla extract
Preheat oven to 350 and line muffin pans with cupcake liners. You’ll need 24.
Mix together flour, sugars, oats, flax seed, baking powder, baking soda, and salt. Stir in berries, taking care not to smoosh them.
In a separate bowl (medium), mix bananas, buttermilk, eggs, oil, vanilla.
Now combine your two mixtures and, by hand, stir just until mixed. Don’t overbeat your muffins.
Fill muffin cups* to the top and bake for 16-20 min.
*I found myself wishing as I typed this up that I had sprinkled raw sugar on the muffin tops. Try it and let me know? Thanks.