- 1 cup rolled oats
- 2 tablespoons flax seed
- 1/2 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamon
- 1 pint fresh blueberries or frozen (see tips below)
- 1/2 cup olive oil
- 4 tablespoons salted butter, melted
- 1 tablespoon pure vanilla extract
- 2 large eggs
- Zest of one lemon
- 3/4 cup 2 % milk
- Raw turbinado sugar on top
Equally comforting are warm blueberry muffins. I sit here with a cup of my favorite Dunkin Donuts coffee and a muffin as I listen to the sound of rain on my roof top.
I’ve been doing great this week. I’ve been taking better care of myself. I’ve been visiting, Mike Shank, a great guy and physical therapist at Select Physical Therapy, for my knee. I’ve been doing all of the exercises he prescribed. He helped my with plantar faciitis about three years ago. I thought I’d never run or even walk again. It was so painful.
Mike is the man!
I have also been walking at least two to three miles per day and have eating better.
I craved muffins this morning. I had three pints of blueberries in the refrigeration calling me. We eat lots and lots of fresh blueberries! I’ll make wholegrain muffins today, I thought! And boy were they not only delicious, but satisfying!
Here’s how you can make these deliciously healthy muffins for your family!
Preheat your oven to 350 degrees F. Grease 14 muffin tins with cooking spray and place paper muffin cups inside.
In a food processor process oats and flax seeds until it resembles flour. Place in a mixing bowl. Add whole wheat flour, unbleached flour, baking powder and salt.
I can save your blueberry muffins!
Stir your blueberries into your dry mixture. This will keep your berries suspended instead of falling to the bottom of your muffins. : )
In another bowl whisk together olive oil, melted butter, vanilla, eggs, lemon zest and milk.
Make a well in your dry mixture adn pour wet mixture in. Gently fold just until everything is combined.
Divide your muffin batter between 14 cups. Sprinkle about a teaspoon or so of raw sugar on top. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
Tips about frozen blueberries:
Using a bag of frozen blueberries is just fine, only if you add them completely frozen. Never use thawed blueberries in your muffins.
To freeze blueberries on your own, place in a single layer (very important) on a cookie sheet (with an edge of course) and allow berries to freeze. Once completely frozen they can be stored in a freezer bag or container in your freezer ready whenever you need or want them!