Hi there again! We’re halfway through the week and a little less than a week until my little ones (ok, maybe not so little) go back to school. ✂️✏️📚 While I’m a little sad that summer seemed so short this year, I am excited for the fall baking season to begin soon. 🍂🍁🍂
I bake all year long, as you can see from my posts, but there is just something special about baking in the fall. To hold you over until we get to the cooler temperatures, I am sharing a recipe for baking with something that is in season all summer long. BLUEBERRIES!!
I don’t know about you, but I love blueberries! And I have been able to take advantage of some great sales at the supermarket this summer. Along with being inexpensive when they are in season, they offer a variety of health benefits such as helping to:
- lower cholesterol
- prevent heart disease, diabetes, and cancers
- beat urinary tract infections
- protect against intestinal upsets, including food poisoning
- keep eyes healthy 👀
They are quite versatile as well. They can be eaten just plain out of the fridge (yum), baked in muffins, cakes or cookies, made into smoothies, put into yogurt, fruit salad or pancakes, and on and on…
Along with all the things that can be made with them, they freeze wonderfully. Just wash and dry, put on a baking sheet and flash-freeze them before storing in an airtight container or freezer bag. They thaw quickly as well.
These muffins are great for a quick breakfast, lunchbox snack or even dessert.
- 1 1/2 cups old fashioned or quick oats
- 1 2/3 cups white flour
- 1 cup whole wheat flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup canola oil
- 1 1/2 tablespoons almond extract
- 2 cups blueberries, washed and dried
- Preheat oven to 400 degrees and grease or line muffin pan with liners.
- In large bowl, stir together dry ingredients.
- In small bowl, whisk eggs and mix in remainder of liquid ingredients.
- Stir liquid mixture into dry mixture.
- Gently fold in blueberries.
- Fill muffin cups about 3/4 full.
- Bake for 17-19 minutes. Let cool for 10 minutes before removing from pan.
Makes approximately 20 muffins. Store in airtight container.