Blueberry Maple Muffins

I don’t know much in the way of sports jargon, but I will do my best.

These muffins came out of left field!  They gave me the one two punch!  They are a perfect 10!  Touchdown!  If I had to give this recipe a score, it would be Love:Love.

I can almost hear my husband roll his eyes right now.

Ok, so maybe all those didn’t make sense (I especially like the last one…:) but you get the idea.  I am always looking for recipes or ideas that are different from what I already do.  If they are healthy it is even better.  As it is the ingredient list is full of fiber, whole grains, natural sugars, and healthy fats.  The fact that they are spectacularly scrumptious just makes it even better.  These have become the current favorite in our house and I am afraid to admit just how many I have eaten or how many I have stashed in the freezer to eat later.  They are a great make-ahead breakfast muffin and all three of my munchkins devour them with fruit and yogurt or alone as a snack.  My oldest has been taking them in place of a sandwich at lunch.  Add a smoothie (this one or this one) and she is good to go!

When you read through the recipe you will notice there isn’t any added sugar; just the maple syrup.  Don’t worry.  You won’t miss anything.  With the fruit and orange zest, they are perfect.  And while we are on the subject of syrup, please please please make sure what you are buying is actual pure maple syrup and not maple flavored syrup.  One is the reduced sap of a maple tree, and the other is brown rice syrup or corn syrup with artificial maple flavor added.  These are different things, my friend!  And if you are one of those people who shrug and say ‘Ach!  Whats the difference?’ and buy the fake stuff anyway, then I don’t want to hear about it.  You are dead to me. *dramatic sigh*

You will also note that the orange zest in these muffins is listed as ‘optional’.  I have made this recipe several times, both with and without the orange zest.  So here is the unanimous take on it: make it with the zest.  If you don’t have oranges and it is the only thing stopping you from whipping these up, then by all means, leave it out.  If it is just a questions of effort, do yourself a favor and don’t skip it.  It lifts these muffins up from really good, all the way to spectacular.  The difference is shocking and since I am an honest gal and a good Christian woman and I would never lie to you, then you can trust me on this one.  I don’t joke around when it comes to orange zest.  Believe you me.

I would close with more sporty type phrases but I am tapped out.  It is nights like this that I wonder if I should even be allowed to blog when its late and I am tired.  I can’t be held accountable for what I write here.

Two Years Ago: Homemade Ketchup

Blueberry Maple Muffins
Adapted from Eating Well

In a large bowl, combine:
1/4 c ground flax
1 c white whole wheat flour or whole wheat flour
3/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Whisk together.  In a separate bowl or large measuring cup, add:
1/4 c canola or grape seed oil
1 c low fat buttermilk
1/2 c pure maple syrup
1 tsp vanilla
2 eggs
zest of 1 orange, optional

Whisk until smooth and fold into the dry ingredients just until combined!  Do not over mix or they will be tough!  Gently fold in:

1 1/4 c fresh or frozen blueberries

Divide evenly among exactly 12 muffins cups that have been sprayed or are lined with paper liners.  Bake in a 400 degree oven for 16-18 minutes, or until golden brown and a toothpick comes out with just a crumb or two.