Delicious organic gems bursting with blueberries and full of flavor! Our muffins will soon be one of your favorite recipes!
Blueberry season is upon us and is one of our favorite fruits! Our family just loves organic blueberries and cannot wait for summer to arrive so that we can pick them out of our own yard. We will admit, growing organic blueberries takes a little more effort than growing organic strawberries. The PH level has to be just right or your blueberry bushes will not grow, nor will they produce any berries. We are especially excited this season as we are harvesting the largest crop ever!
Have you ever tasted organic blueberries? Did you like its tangy taste? Most people do, and if you did, then you will like them even more in a few minutes after knowing how wonderful these berries are. For those who have never tasted or seen one of these powerful berries, and also for those who know them quite well, a small introduction won’t hurt before we proceed to all the amazing health benefits of this “superfood”.
Organic blueberries are fruit that belong to the Vaccinium family. They can be found in two well known types. First is the wild or the “low-bush” blueberry, which bears the scientific name Vaccinium angustifolium. The second variety, Vaccinium corymbosum, is commonly known as the cultivated or the “high-bush” organic blueberry. There is one other type, but that variety is quite uncommon and has the scientific name Vaccinium pallidum.
We of course would like to sit down and eat all of the fresh blueberries in one sitting, but that would be a silly; so we’re incorporating them into some of our favorite recipes!
We have made quite a few blueberry muffin recipes in the past, but it was worth it to finally bake the very ‘Best’ blueberry muffin ever!
Ingredients:
- 1 3/4 C Organic all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp Pink Himalayan Salt
- 1/2 C Organic sugar
- 1/4 cup (50g) light or dark Organic brown sugar
- 2 large Organic free-range eggs, at room temperature
- 1/2 C Organic sour cream or plain/vanilla yogurt, at room temperature
- 2 tsp Organic Pure vanilla extract
- 1/4 C Organic milk, at room temperature
- 1 1/2 C Organic fresh or frozen blueberries
Method:
- Preheat oven to 425°F (218°C).
- Line muffin pan with unbleached parchment cupcake liners. Line a second pan with liners because this recipe yields about 14 muffins; Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl; Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment; beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition.
- Beat in the sour cream and vanilla extract on medium speed until combined.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
- The total time these muffins take in the oven is about 23-25 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Our daughter’s had so much fun creating this recipe with us and thought that these muffins were the best ever! Treat your family to this delicious and healthy recipe, they will be begging for more!
Please leave us a comment below or on our Facebook page letting us know how your family liked this recipe: www.facebook.com/wagnerswellnessessentialoilers
With love from our family to yours,
Rod and Maria Wagner
