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She's an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients.
Monica uses only wild blueberries, and she said that frozen blueberries work very well in this recipe. They are so good, that by the time one batch is done, her daughter is telling her it is time to make more!
Healthy Wild Blueberry Muffins
By Monica Puri Bangia
Makes 12 medium or 24 mini muffins.
12 1/2 oz white whole-wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup turbinado (raw) sugar
1/2 cup organic extra virgin olive oil or organic macadamia nut oil
1 cup low-fat yogurt
1 1/2 cups frozen wild organic blueberries
Inserts for the muffin tins
Preheat oven to 380 F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt. Keep aside.
- 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. Add 1 cup wild blueberries to mixture and stir briefly. Reserve the ½ cup of blueberries.
- Usng a tablespoon (if making mini muffins) or an ice cream scoop (if making medium muffins), sprinkle the remaining ½ cup of berries on top of the muffins and press down lightly.
- Place into the oven and increase the temperature to 400 degrees.
- Bake for 20 minutes if making mini and 25 if making the bigger ones. Remove from oven and let cool completely.