In addition to some projects we were working on last weekend, my in-laws also brought us some really delicious, fresh, ripe blueberries. I love blueberries. Growing up, my grandparents lived on the coast of Washington. Grandma had the most amazing blueberry patch ever. It was about 6 feet by 10 feet and completely encased in a large chicken wire cage, to keep the birds out. The only downside was the bugs, because we could go in there and have as many blueberries as we could eat. Each summer, I try to get some fresh blueberries so that I can freeze them to add to sauces, muffins and all sorts of other things the rest of the year. A few blueberries have to be saved to be eaten fresh, and a few have to be used in a special recipe. This years special recipe was fresh blueberry muffins.
I mixed half all purpose and half whole wheat pastry flour to make sure that the muffins would be light and raise well. One of the other keys that I’ve found to making really delicious muffins is to make sure that you cream the butter and sugar. I’m usually in a hurry, so I just toss everything in a big bowl, mix, fold in the fruit and go. But, I’ve learned that the muffins are lighter, fluffier and more tender if I take the time to cream the butter and sugar, then properly mix the wet and dry ingredients. Another thing I’ve learned is that these muffins are made a little more delicious with buttermilk. It seems to add a little richness to the flavor. I never have buttermilk on hand, so my recipe has the recipe for buttermilk in it. Just combine the milk and apple cider vinegar and let it sit for about 5-10 minutes. You’ll have buttermilk by the time you are ready to use it. If you have fat free buttermilk on hand, feel free to use that instead, just omit the 1 Tbsp of vinegar.
Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 6 Smart Points
PER SERVING: 174 calories; 5.2g fat; .3g saturated fat; 28.6g carbohydrates; 8.2g sugar; 4.9g protein; 2.4g fiber