|so many blueberries|
My Granny is a master blueberry picker. She has a hat, cowbells, a wooden basket and more importantly a log book where she's recorded picking conditions and the number of blueberries picked for over ten years.
Granny has weaselled many unsuspecting grandchildren into a day of blueberry picking with "we'll be gone just long enough to pick a basket". Considering that we either ate our blueberries before they made it into our baskets or we spilt them all over the ground chasing after one another it was usually a pretty long day.
As far as I'm concerned blueberry picking should last just long enough to pick blueberries for Granny's blueberry cake or muffins(always served with brown sugar sauce). How long could it possibly take to pick 1 cup of blueberries?
These muffins are moist and delicious just like Granny's but much to Granny's chagrin they include a few substitutions.
Blueberry Oatmeal Muffins
12 small muffins
1 cup rolled oats
1 cup soy milk (+ 2 tsp of lemon juice)
Combine rolled oats and soy milk in a small bowl and set aside.
1 flax egg (1 T flax + 3 T water let sit)
1/4 C agave nectar (honey or maple syrup works as well)
1/4 C melted earth balance (butter or margarine works as well)
1 tsp grated lemon rind
1 1/2 tsp lemon extract
Add flax egg, agave nectar, melted earth balance, grated lemon rind and extract to rolled oats and soy milk.
1/2 C whole wheat flour
1/2 C unbleached all purpose flour
1/2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1 C fresh blueberries
In a separate large bowl combine flours, baking powder, baking soda, salt and gently fold in blueberries. Make a well in the centre of your dry ingredients and add wet ingredients. Mix until just combined.
Fill oiled muffin cups (I'm a big fan of silicone muffin cups). Bake at 400 F for 15 min or until lightly brown. Share with your favourite blueberry hound or eat them while your hound sits pretty.