Blueberry Muffins

Perfect for a lazy Sunday morning....

Source: Taste of Home

Yield: 2 batches- 1 dozen per batch

Ingredients:

4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 T baking powder

1 t salt

1 t ground cinnamon

1 t ground nutmeg

Additional ingredients:

1 egg

1 cup milk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

In large bowl, combine all the dry ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months.

To prepare muffin mix:

Place 2 3/4 cup cups muffin mix in a large bowl. In another bowl, whisk the egg, milk, and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Bake at 400 degrees for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Notes: I used 1/4 cup butter and 1/4 unsweetened applesauce instead of 1/2 cup butter. Also used egg substitute instead of the egg. Next time I will spray the liners with cooking spray.

Some information about blueberries!!

*blueberries have been tested to have one of the highest ORAC values of any food in the world and the highest ORAC value within fruit!....what does that mean?? ORAC stands for oxygen radical absorbance capacity. It is a rating system for antioxidant power. Not only do blueberries have all these wonderful phytochemicals and antioxidants, this score means they perform well together and get the job done.

*blueberries keep your memory sharp

*good fighter of cancer

*lowers cholesterol

*contain anthocyanins which improve vision and brain function and guard against macular degeneration (eye disorder)

*frozen is definitely an acceptable alternative to fresh

*eat them frozen with a dollop of yogurt, throw them on a salad or mix in for a shake!