Since my blueberries are still a few weeks away from being ready, I decided to buy some. I eat them with cottage cheese, put them in my protein shakes, sprinkle them on cereal, and generally just eat them with abandon.
Did you know that blueberries are not only delicious, but they have one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. Well, imagine a food that tastes so good that is also a superfood!
So with all that in mind, after having a bowl of blueberries and cottage cheese for meal #2 (I still eat six small meals per day), I decided to make one of my family’s favorite foods…BLUEBERRY MUFFINS!
Actually they are blueberry-lemon muffins. Can you imagine a more summery taste than blueberries and lemon? These muffins are moist, tasty and full of oxidants. I never told my kids that their favorite snack was also good for them.
Just look at them!
Oh and did you notice the lavender centerpiece in the background? One of my creations…
So here’s the recipe for the muffins. It can also be found on page 130 of my book, Eat Where You Are, A Memoir in Recipes!
Blueberry – Lemon Muffins
1 1/2 cups milk
1 cup oil
1 cup honey
2 Tbsp grated lemon zest (this is what gives the intense lemon flavor)
2 tsp vanilla
4 cups flour (I put 3 white and 1 whole wheat)
2 Tbsp baking powder
2 tsp salt
1 1/2 cups fresh or frozen blueberries
Whisk together the wet ingredients. In a separate bowl, combine the dry ingredients. Add both mixtures together and then fold in the blueberries. Pour into greased or paper lined muffin cups.
Bake at 375 deg for about 20 minutes or until golden on top. Makes 18 large muffins.