Blueberry bestest Muffins

 I  love these muffins. This time I threw in some frozen raspberries....wonderful. Just love the colour and taste.  Got bored with just making ordinary blueberry muffins....these are pretty, pretty, pretty.

 

BEST BLUEBERRY/Orange or Lemon MUFFINS

(Healthy and wonderful, still warm from the oven)

**Soured Milk: Splash a good dollop of lemon juice into a measuring cup. Add fresh milk up to the ¾ line.  Can also use fresh buttermilk, if you choose.

1 cup unbleached  flour       2 large eggs

1 cup whole wheat              ½ cup sugar
2 tsp baking powder           ¼ cup canola oil
Pinch kosher salt                  1 cup unsweetened applesauce        
¼ tsp baking soda                1 tblsp grated orange/lemon peel
1 tsp vanilla extract              ¾ cup soured milk (see above)
1 cup blueberries AND  a cup of raspberries

1.    Preheat oven to 400 degrees. Spray  muffin pans with veggie spray.

2.   Combine all dry ingredients.

3.   Combine wet ingredients, leaving blueberries separate.

4.   FOLD dry into wet.

5.   Add blueberries. Do NOT over mix, of the muffins will be tough.

6.   Portion the batter between the muffin cups, filling them up to the top. Tap the pan on the counter to remove air bubbles.

7.   Bake at 400 for about 19 minutes, then add a minute or so, if needed, after testing to see if done.

8.   These are so light, and tender. Wonderful. They will disappear in a flash.