Monday, July 12, 2010

Singing the Blues

  No, this isn't a post about me singing or even feeling sad or depressed. Rather, it has everything to do with happily making (and eating) delicious blueberry muffins in July, the high season for this tiny fruit in the eastern United States. I searched through several recipes collected over the years (but never actually made) and I settled on one from Martha Stewart's Living magazine from July 2000. This recipe was the easiest with ingredients I actually had in my pantry and refrigerator. 
  But before we get to the recipe, lets sing the praises of the little blueberry because this native American  fruit has a lot to be proud of!
  Blueberries contain  a compound called resveratrol also found in the skin of red grapes. Resveratrol may may also help prevent vision loss associated with diabetes and old age. In April of 2009, a study showed that getting rid of belly fat may be yet another of blueberries’ health benefits. Rats who ate a diet rich in blueberries lost the kind of fat linked to heart disease and diabetes and experienced other health benefits like lower cholesterol and better glucose control even if their diet wasn’t heart-healthy. Blueberries may also prevent cancer and urinary tract infections and protect the brain from stroke damage.   
  Wow! If you don't have any in the house right now, run out and get some. Then follow the recipe below for a delicious breakfast treat!

Blueberry Muffins
Makes 18 medium size muffins
Total prep time about 1/2 hour

6 tablespoons of softened butter 
   (more for your pan if you're not using paper baking cups) 
3c plus 2 tablespoons flour
3 teaspoons baking powder
1 teaspoon salt
1.75c sugar, more for sprinkling on top
1 large egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk (I used skim)
1.75c blueberries (fresh are always best)
1c chopped walnuts (optional)

•Butter tins or line with cupcake baking cups.
•Heat oven to 375 degrees.
•In a bowl, sift flour, baking powder and salt. Set side.
•In bowl of electric mixer, cream butter and sugar (medium speed) until fluffy.
•Add eggs and vanilla to combine.
•On a lower speed, add flour mix and milk, alternating. 
•Fold in berries by hand. I added 1 cup of chopped walnuts to mine. 
•Fill muffin pans almost to top using all of the batter then sprinkle with sugar. 
•Bake until golden (about 30 minutes) Cool on rack. 

Some other blueberry facts
  • One cup of blueberries contains 16% fiber.
  • Blueberries are a source of Vitamins A and C, potassium and folate.
  • Blueberries are very low in fat and sodium, and high in dietary fiber and potassium – and only 40 calories per ½ cup serving.
  • Blueberries are about 85% water

Research Sources:

Tomorrow: A book about Lyndon Baines Johnson


  1. I have to say that Pat brought the muffins in and they were delicious. They had enough sugar without it being overpowering. I am not a big fan of blueberries but after eating your muffins and finding out the nutritional value I may have to start looking for more reasons to eat this small fruit more often.
    Debby Kilkenny

  2. Thanks Debby - I've become a recent fan too - anything to keep healthy and fight 'Old-age'! They were really east to make too.

  3. Hi Susan-
    Muffins were great. Love blueberries. Our office always enjoys a taste test. Enjoyed your BLOG as well. Good luck with your new venture.
    Shelley Gitter