Tag: wild blueberries
- 1½ all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon lemon zest
- 1 cup evaporated cane juice (sugar)
- 1/3 cup olive oil
- 2 large eggs
- Juice of one lemon
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup frozen wild blueberries
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.
Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.
Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.
So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.
I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.
So, there you go- try the blueberry and orange ones- they are really good.
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This is a great snack and I am still eating it. I posted this back in September and thought I needed to repost it since it so healthy and delicious. If you missed it last time- here it is again. I changed it a bit in keeping with the seasonal fruits,etc.
I am sharing my new, healthy snack. I eat it everyday. Sometimes even for a meal.
If it’s a snack, then I don’t use as many fruits- but if it’s a meal- I make sure to add at least five to fulfill my daily fruit requirements. It is a delicious way to incorporate a bunch of healthy things I need to eat through the day.
I use the non-fat greek yogurt– it’s creamy like whipped cream and has a good amount of protein. I like to use wild blueberries– they are a super food, even better than the regular ones. I put them in frozen to achieve a nice crunch- and they are delicious. Besides the other fruits, I add walnuts– the best kind of nut to have. Fills you up and is good for you. Raw honey is very good for you as well. I add a tablespoon of it on top- it tastes like I am eating a big bowl of dessert. I also add flaxseed mixed with dried blueberries. I buy it from Trader Joes and love the taste of it. I sprinkle it right on top- it gives the snack a nice crunch.
I am absolutely loving this concoction. I look forward to it everyday and I am thrilled with how healthy it is. Definitely give it a try- I am sure you will enjoy it as well!
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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.