Canadian blueberries star in this tasty, healthy muffin recipe from Mark McEwan. Fresh, wild blueberries pack the most flavour, but you can use frozen and/or farm-grown, too. Just rinse the frozen berries and dry them on paper towels so they don’t turn the muffins greenish-purple. (If you don’t mind the colour, no need to rinse.)
Makes 24 muffins
- 2 cups (500 mL) all-purpose flour
- ¾ cup (185 mL) whole-wheat flour
- 1½ cups (375 mL) wheat bran
- ¾ cup (185 mL) brown sugar
- 4 tsp. (20 mL) baking powder
- 2 tsp. (10 mL) baking soda
- 2 egg whites
- ½ cup (125 mL) molasses
- ¼ cup (60 mL) vegetable oil
- 2 cups (500 mL) buttermilk
- 1½ cups (375 mL) blueberries
- In a medium-sized mixing bowl, combine flour, wheat bran, brown sugar, baking powder and baking soda and mix well.
- In a larger bowl, combine egg whites, molasses, oil and buttermilk, and mix well.
- Add the dry ingredients to the wet and stir just until combined, then stir in the berries.
- Spoon the batter into prepared muffin tins and bake in a 375°F (190°C) preheated oven for 25 minutes.
Nutrition per serving (1 muffin):
Saturated fat 0.5g
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