I’m not going to lie… I am a sucker for a delicious blueberry muffin! While dining at Sweet Tomoatoes this past week, I enjoyed several of these warm, moist muffins with my soup and salad. I am thrilled to share this recipe with you from their team, as well as offer you the chance to win a visit for four to eat at Sweet Tomatoes this summer! Just head on over to the Sweet Tomatoes Summer Giveaway on my website here… good luck!
I made a few suggestions below on simple modifications to the recipe to make them even healthier. As always, choose organic ingredients when possible. Yum!
Wildly Blue Blueberry Muffins
2 ¾ cups white flour (“Mom” prefers organic, unbleached flour)
½ cup wheat flour
5 teaspoons baking powder
½ teaspoon table salt
1 2/3 cups buttermilk (“Mom” prefers organic)
1 cup white sugar (“Mom” prefers organic)
2/3 cup canola oil
¼ cup cracked eggs (“Mom” prefers cage-free eggs)
1 teaspoon blueberry extract
½ lb blueberries (“Mom” prefers organic)
Preheat oven to 325°F.
Combine white flour, wheat flour, baking powder, and table salt in a 1 quart mixing bowl and thoroughly mix to combine. Set aside.
In a separate 2 quart mixing bowl, combine buttermilk, sugar, canola oil, eggs, and blueberry extract and thoroughly whisk until sugar is thoroughly dissolved.
Add dry mixture to wet mixture and thoroughly mix to combine.
Gently fold in blueberries.
Grease muffin pan with pan spray. Spoon muffin batter into muffin cups, filling each cup 3/4 full. Bake for approximately 20 minutes or until batter is firm and springs to the touch. The muffin will be a light golden brown.
*Recipe and image courtesy of Sweet Tomatoes.*