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The Potent Blueberry

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Ah – the blueberry! So tiny, so versatile, so potent! This powerful, flavor-packed little berry boasts an array of cancer-fighting properties and health benefits. Not just used for jam, the blueberry can be seen sprinkled on top of yogurt, made into pie, added to muffins and scones, and a Tiny Green Mom favorite – Blueberry Compote. This amazing little berry contains significant levels of resveratrol, a known phytochemical; anthocyanins, a powerful antioxidant; and proanthocyanidin and flavonols, touted for their health-promoting benefits.

Bursting into bloom during the summer months of May through August, they are now in season, and supermarkets everywhere are offering sales on this popular superfruit. As blueberries freeze well, now is the time to stock up to take advantage of their benefits year-round.

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Blueberry Muffins

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A light, tasty recipe found in The Organic Cook’s Bible by Jeff Cox, for a classic morning favorite, blueberry muffins! This recipe is packed with both nutrition and flavor – plus, it’s Vegan!

Blueberry Muffins

Ingredients

3/4 cup whole-wheat pastry flour

3/4 cup unbleached all-purpose white flour

1/2 cup cornmeal

1 tablespoon baking powder

1/4 teaspoon sea salt

6 tablespoons canola oil

2 ounces soft tofu

1 cup soy or rice milk

1/3 cup maple syrup

1 cup fresh or frozen blueberries

Preparation

1. Preheat the oven to 375°F. Oil muffin tin cups or line with cupcake papers.

2. In a medium bowl, sift together all the dry ingredients. In a separate bowl, mix all the wet ingredients, including the blueberries. (Using tofu, puree it in a blender with the soy milk, then add to other wet ingredients.) Stir the wet ingredients into the dry ingredients, just enough to mix. Spoon the batter into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes, until golden brown. Makes 12 muffins.

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