When I woke up this morning, Carter told me he really liked the muffins I'd made for breakfast and when Abram heard him, he chimed in too. I was very happy but a little taken aback...
Last night, I decided to try a new recipe for blueberry muffins as I *love* blueberry muffins and had just found a large package of frozen wild blueberries at my grocery store in the natural foods section. I was thrilled because these particular blueberries were small, very close to the same size as my favorite wild blueberries from the U.P. (Michigan's Upper Peninsula) where I spent many a summer as a kid. (Although, as an aside, this particular company uses some herbicides and insecticides which makes me uneasy.)
While I was making them, a few pangs of mother's guilt crept over me but I pushed those aside as best I could.
The reason for the pangs? My boys don't like blueberries.
Every time I make blueberry muffins or scones they pick them out and end up telling me they didn't like their breakfast. So you can imagine how surprised I was to wake up to them voluntarily telling me they loved their muffins this morning!
When I woke up, I had a couple and they were very tasty and very moist and the whole wheat flour makes them nice and filling. Perfect for breakfast. I altered a recipe I'd found on foodgawker to be a little more healthy by adding whole wheat flour (hard red wheat flour) and I halved the sugar and oil. Next time I'll try a little less salt to round out the health factor. (In parenthesis are my ingredients.)
Blueberry Banana Morning Sunshine Muffins because every recipe needs a super long title (organic ingredients)
3 large very ripe bananas
1/4 c. oil (safflower oil, but any flavorless oil will work)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. sugar (from Azure, it's the organic evaporated cane juice crystals, I order the 25# bag)
1 c. unbleached white flour
1 c. hard red wheat flour (from Azure, organic hard red wheat flour is what is traditionally known as whole wheat flour)
1 tsp. baking soda (aluminum-free)
1/2 tsp. salt (sea salt, I plan to try 1/4 tsp. next time)
2 c. blueberries, fresh or frozen (frozen)
turbinado sugar (raw demerera), for sprinkling on top
Preheat oven to 350°. Prepare 18 muffin cups by spraying with oil or lining with baking cups.
In a large bowl, mash the bananas with a potato masher. Add the egg, vanilla extract, almond extract, oil, and sugar. Mix well.
In a small bowl, combine both flours, baking soda, and salt. Mix well.
Add flour mixture to banana mixture and stir until just about combined. Add blueberries and gently stir until just combined.
Drop into muffin cups about 2/3 full. Sprinkle with turbinado sugar.
Bake until muffins are golden brown and a toothpick inserted in the middle comes out clean, about 20-22 minutes for frozen berries. If using fresh, start checking your time earlier -- maybe at about 12-15 minutes. I'm not sure as I only used frozen and they took a long time to bake. I'm only guessing that fresh may be done sooner.