Blueberry Muffins

It is officially blueberry season here in South Central Pa. The berries were ripe and beautiful at the pick-your-own farm down the road. This was our first year to get in on the action at the blueberry patch. The children loved it, the bushes were just the right height for them to see and grab lots of berries.

At first Little Man was more interested in eating what I put in the bucket than picking his own. Thankfully he did finally figure out that the point was to fill the buckets and with a full tummy, he joyfully helped to pick. Curly was happy to help and she made a great effort to fill a pint by herself. Sissy didn't want to leave. She thought that picking blueberries was easy and lots of fun.

Most of the berries we ate fresh but the children wanted to try some blueberry muffins. They woke up this morning just in time to see me scooping the batter into the muffin cups. Then they stayed around the kitchen until they were done. We will have to make more, once we pick more berries, so that we can share some. I will warn you now that they don't last long.

Here is the recipe for:          Sugar Free - Whole Wheat - Blueberry Muffins

2 cups whole wheat flour
3 teapoons baking powder
1/2 teaspoon sea salt
1/2 cup honey
1 egg
1 cup milk
1/2 cup olive oil or melted butter
1 cup blueberries

Preheat your oven to 400 degrees. Mix everything, except the berries, together in a large bowl. Fold in the berries. Either grease muffin cups or use paper liners. Fill the cups 2/3 full, about 1 heaping tablespoon each. Bake. Check with a toothpick after 20 minutes. Let cool and serve with milk.

You can also sprinkle raw sugar crystals over the tops just before baking but then they wouldn't be sugar free.