Blue berry is a power house of lot of nutrition. I was searching for a whole grain recipe to make muffins and this one was a perfect one. I have read and heard in nutrition talks that blueberry should not be taken with milk.
One such reference is here
From that day, we stopped using blueberries in our cereal bowls. This recipe calls for buttermilk. Do not replace buttermilk with milk and lemon in this recipe.
2 cups whole wheat flour
3/4 teaspoon baking soda
1 1/4 cups buttermilk
1 Tbsp Flax meal in 3 Tbsp of water, mix and rest for 5 minutes
1/3 cup vegetable oil
1/2 cup honey
1 cup blueberries, fresh or frozen
1/4 cup choco chips.
How to make?
1 Preheat oven to 350.
2 Mix Flax meal in 3 Tbsp of water and let it rest for 5 minutes
3 Coat 12 muffin cups with cooking spray.
4 Sift together the flour and baking soda.
5 In a separate bowl, whisk together the buttermilk, flax meal mixture, oil, and honey until creamy, then stir in the blueberries and choco chips.
6 Pour the wet ingredients into the dry.
7 Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
8 Pour into muffin cups and bake 30 to 35 minutes.
Note: These muffins are very spongy, could not even say that is made from whole wheat. They are not very sweet. If you need this to be sweet, increase the honey by 1/4 cup and adjust flour accordingly. I felt very happy to serve them as morning breakfast or a evening snack time.
My daughter helped me to arrange the muffin cups. You can use different size muffin cups. With the above quantity, I made 10 medium sized muffins and 12 mini muffins. You need to reduce the time if you are going to use smaller size muffin cups. You can remove if the top is browned.
Original recipe called for 2 egg whites but I replaced it with Flax meal. If you are find using egg, you can use them in this recipe.