By Monica Puri Bangia
Makes 12 medium or 24 mini muffins.
12½ ounces white whole-wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
1 cup turbinado (raw) sugar
½ cup organic extra virgin olive oil or organic macadamia nut oil
1 egg
1 cup low-fat yogurt
1½ cups frozen wild organic blueberries
Inserts for the muffin tins
Preheat oven to 380 degree F.
In a large bowl sift together the flour, baking soda, baking powder, and salt. Keep aside. About our wild blueberries
Wild blueberries grow smaller and sweeter than cultivated berries, with up to three times more berries per pound, plus higher levels of antioxidants.
As Andrew Weil, M.D. notes, “Blueberries pack the most powerful antioxidant punch of any fresh vegetable or fruit …”
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture by hand, well, but do not over mix. Add 1 cup wild blueberries to mixture and stir briefly. Reserve the ½ cup of blueberries.
Usng a tablespoon (if making mini muffins) or an ice cream scoop (if making medium muffins), sprinkle the remaining ½ cup of berries on top of the muffins and press down lightly.
Place into the oven and increase the temperature to 400 degrees.
Bake for 20 minutes if making mini and 25 if making the bigger ones. Remove from oven and let cool completely.
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