Healthy Wild Blueberry Muffins

I thought I was my biggest critic- I was wrong- it’s my daughter. She sits in front of me in the kitchen, while I cook and smells and tastes everything I make- well almost everything- she wanted nothing to do with the pantry pasta I made! I try to replicate things she eats outside to make them healthier. She does not hesitate to tell me when something is not as delicious as in the restaurant or the store. She loves to eat the mini blueberry and pumpkin muffins from Whole Foods. I have been packing her one daily for school. While we were in Seattle, my sister-in-law made blueberry muffins for her. They were delicious, so I decided to replicate them at home but with whole-wheat flour and turbinado sugar. I also substituted wild blueberries instead of the regular ones. Unlike cultivated blueberries, wild blueberries are not planted. They deliver a potent antioxidant punch even more than cranberries, strawberries, plums, raspberries and even cultivated blueberries. They are obviously not available in the winter, but the frozen variety work very well in this recipe.
We made a special trip to Target to get the mini muffin containers so my daughter could continue to take her mini muffins to school.
I was a little hesitant about her reaction since I was using whole-wheat flour- but there was no problem at all- she thought they were fabulous! She has been taking them to school ever since them. The batch is almost done and its time to make another one!

• 12 ½ ounces white whole-wheat flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup turbinado sugar
• ½ cup extra-light virgin olive oil
• 1 egg
• 1 cup low-fat yogurt
• 1½ cups frozen wild blueberries
• Inserts for the muffin tins

Preheat oven to 380 degree F.
Makes 12 medium and 24 mini muffins.

In a large bowl sift together the flour, baking soda, baking powder, and salt. Keep aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture by hand, well, but do not over mix. Add 1 cup wild blueberries to mixture and stir briefly. Reserve the ½ cup of blueberries.
Using a tablespoon (if making mini muffins) or an ice cream scoop (if making medium muffins). Sprinkle the remaining ½ cup of berries on top of the muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 minutes if making mini and 25 if making the bigger ones. Remove from oven and let cool completely.