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  1. Healthy Wild Blueberry Muffins

Healthy Wild Blueberry Muffins

This delightful recipe is from Sharing Plate, the inspiring food blog by cooking coach Monica Puri Bangia. Monica is an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients. She only uses wild blueberries and says that frozen blueberries work very well in this recipe. They are so good that by the time one batch is done, her daughter tells her it is time to make more!

Vital Choice premium, wild organic blueberries grow naturally for optimal purity, flavor and nutrition, and are flash-frozen to lock in freshness. Wild blueberries grow smaller and sweeter than cultivated berries, with up to three times more berries per pound, plus higher levels of antioxidants. As Andrew Weil, M.D. notes, “Blueberries pack the most powerful antioxidant punch of any fresh vegetable or fruit…”

Healthy Wild Blueberry Muffins

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
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Ingredients

  • 1 1/2 cups Vital Choice frozen wild organic blueberries
  • 12 1/2 ounces white whole-wheat flour (approximately 2 1/2 cups)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup turbinado (raw) sugar
  • 1/2 cup Vital Choice organic extra virgin olive or organic macadamia nut oil
  • 1 egg
  • 1 cup low-fat yogurt
  • Muffin tin liners

Instructions

  1. Preheat oven to 380 degrees F.
  2. In a large bowl sift together the flour, baking soda, baking powder, and salt. Set aside.
  3. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture by hand, well, but do not over mix.
  4. Add 1 cup wild blueberries to mixture and stir briefly. Reserve ½ cup of blueberries.
  5. Usng a tablespoon (if making mini muffins) or an ice cream scoop (if making medium muffins), divide muffin batter between lined muffin tins. Sprinkle the remaining ½ cup of berries on top of the muffins and press down lightly.
  6. Place muffin tins in the oven and increase the temperature to 400 degrees F.
  7. Bake for 20 minutes if making mini muffins and 25 minutes if making regular muffins. Remove from oven and let cool completely.
Serves: Makes 12 medium-sized muffins or 24 mini muffins