Is there anything better than a fesh blueberry muffin for breakfast? It’s certainly a favorite at our house. These delicious breakfast treats bake up quickly and will keep you going until lunch rolls around. Whenever possible I make them with fresh blueberries, but once they are no longer in season, frozen will work just fine as well. Just be sure to toss any extras during the summer in the freezer to make sure you have plenty of berries to make muffins year around. Here’s how to freeze blueberries.

Now on to the actual recipes. I have not one, but two delicious blueberry muffin recipes for you. Here they are: Basic Blueberry Muffins

• 1/2 cup apple juice concentrate
• 1/2 cup sugar-free applesauce
• 2 large eggs
• 1/4 cup oil
• 1/2 teaspoon salt
• 1-3/4 cups flour
• 1 teaspoon baking soda
• 1 cup frozen or fresh blueberries

Combine all wet ingredients (apple juice and sauce, eggs and oil) and the salt in a sturdy bowl. Whisk the mixture until all the oil is well incorporated. Next it’s time to work in the flour and baking soda. I like to use a large wooden spoon for this. It’s important not to overmix the batter at this point or you will end up with tough muffins. Work it just enough to get most of the flour incorporated. It’s ok to have some lumps in your batter. The lumps will dissapear as the muffins bake. Last, but not least fold in your blueberries. You can use either fresh or frozen blueberries. Give fresh berries a quick rinse and pat them dry before you add them. Frozen blueberries can be added straight from the freezer. Do not thaw them or your batter will turn purple. Spray your muffin tin with nonstick spray or use paper cups and pour the batter in. Bake in a preheated 400F oven for 20 minutes. Take the muffins out of the tin as soon as  they are cooled enough to touch and serve.

Healthy Blueberry Muffins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Start by preheating your oven to 350 F. You may also want to go ahead and spray your muffin tin with some non-stick spray. I use a regular muffin pan that makes 12 medium muffins.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Put the filled muffin tin in the oven and bake for about 18 minutes. The muffins will be golden brown. To test doneness, touch the top. If the muffins spring right back, they are done.

I also like oatmeal muffins a lot and make up a batch at least once a month.

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