Blueberry Muffins

Blueberry Muffins

July 1, 2015
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You can use any type of berry, fresh or frozen. You can use slivered almonds; process less time

Dry ingredients
  • 1 cup whole almonds (optional)
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 cups brown sugar (loosely packed)
  • 4 teaspoons baking powder
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups fresh or frozen, defrosted blueberries

Liquid ingredients
  • 6 large eggs, beaten
  • 1 ½ cups extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
Preheat the oven to 375°F. Line 24 muffins tins with paper liners.

If you are adding the almonds, put them in a food processor and process until they are small pieces (about 30 seconds).

Add the rest of the dry ingredients, except for the blueberries and process until mixed (about 1 minute). Pour the mixed dry ingredients into a large bowl.

If you are not using the almonds, mix the dry ingredients in a bowl.

Add the blueberries to the dry ingredients and use a fork to coat them with the flour.

Mix together the liquid ingredients.

Make a well in the dry ingredients. Pour the liquid ingredients into the well. Use a rubber spatula to combine the ingredients. The batter will not be smooth. Do not over mix or the muffins will not rise.

Divide the batter into the 24 muffin tins. Bake muffins for 23 to 25 minutes, or until the tops are golden brown. A cake tester or a toothpick inserted into the top of a muffin will come out clean.

Cool for about 5 minutes on a cooling rack and remove from the pan to finish cooling. The muffins will get soggy if they are allowed to cool completely in the pans.

Makes 24 muffins
Calories: 300