Auntie Bee's Indestructible Blueberry Muffins
My Great-Auntie Bee is one of the most beautiful souls.
And one heck of a great cook. Every time I visit her she always cooks us a hearty dinner followed by something scrumptious for dessert. In our house, if it's one of Auntie Bee's recipes we know it's a winner. Last time I was in the Maritimes at her cute little house on a hill, I told Auntie Bee how many different ways of making these muffins I'd tried. To my surprise, she followed with stories of how many different ingredients she's swapped into recipes over the years - including her own. We talked about how once you become comfortable with cooking and baking methods, flavour combinations and different ingredients, you can really begin to expand your recipe repertoire and adjust to your own nutritional needs.
I have tried many substitutes in this recipe - everything from whole wheat flour, 1:1 (cup to cup) gluten-free flour + no wheat germ, almond milk, soy milk, a flax egg, a chia egg, egg replacer, to different types of berries. No matter what, they are still tasty and remain my favourite recipe to bake.
Blueberry Wheat Germ Muffins
- 1 3/4 cups all purpose flour
- 1/3 cup wheat germ
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
- 1 cup fresh or frozen blueberries
Combine flour, wheat germ, sugar, baking powder and salt - stir to blend well. Beat egg, milk and oil in a small bowl. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients moistened. Fold in blueberries. Fill well greased muffin tin 2/3 full. Bake at 400F for 15-20 minutes. Dip top of warm muffins in sugar if desired.
Makes one dozen muffins.