We actually had these yesterday, but for some reason, blogger wouldn't upload the picture last night, so this morning it is!
My journey with blueberry muffins is long one. I remember first making them when I was in middle school. I used one of those Martha White muffin mixes-you know the ones that have the crunchy blueberries in them. And, you have the option of adding milk or water. At the time I thought they were super, but over time I've evolved. In college I used the Betty Crocker "supreme" mix that had the can of blueberries. The box touted "real blueberries" and I thought pretty highly of myself for paying the extra $.50 for "real." Once I got married and had kids, I bought the store bakery "gourmet" muffins. I figured that if I didn't have the time or energy to bake my own, then at least they were store made-that's close to homemade, right? Isn't rationalization a wonderful thing?
Six years ago, when I started my in-home daycare, I vowed to make good food a priority. I was coming from a preschool that was part of a school district. We were served the school lunches which were lacking to say the least. It was then that I started making a lot of food from scratch (although I didn't cook near as much from scratch as I do now). My original blueberry muffin recipe contained white flour, sugar and vegetable oil. The muffins that we ate today are a far cry from my original recipe.
Whole Wheat Blueberry Muffins
1 1/2 cups white whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup softened butter (real-not margarine)
1/2 cup orange juice
1 cup frozen blueberries (I buy the big bag of frozen blueberries at Sam's)
Combine the dry ingredients. In a separate combine the wet ingredients. Add wet to dry and combine. Fold in blueberries and fill each muffin tin about 2/3 full. This recipe makes 12, so if you have leftover batter, disperse it among the muffin cups. Bake at 350* for approximately 20-25 minutes.
These were super yummy, but by the end of the year, I hope to have made some more changes. I will switch out the sugar to sucanat. I would like to find a source for organic butter, or get raw milk and make my own butter. This summer I want to find a local you-pick berry farm and freeze enough blueberries to last through the winter. For eggs, right now I do get farm fresh eggs, but not enough to support our heavy use of eggs. We usually end up buying at least a dozen a week-we use between 2-4 dozen/week.
But, this journey is all about baby steps. I'm much further ahead than I was in middle school and in a few years, I hope to be much closer to a whole foods diet than I am now.
As for the "no soda" change, I'm doing well. My 2 year old cried the other night though because we weren't getting any more. I didn't realize how much/often he mooched a drink from my glass. That's definitely a prize winning parenting moment!