Blueberry Muffins

In high school, I used to eat an Otis Spunkmeyer blueberry muffin every morning. Then one day I noticed they had like 400 calories in it. I don't know much about calories, but I know that is a lot. Sometimes I think that the only difference in a muffin and a cupcake is the icing.

This blueberry muffin recipe from Simply in Season is a pretty dramatic contrast. They are tasty and light. I have mentioned this cookbook before, but I highly recommend it if you like to cook seasonally. The recipe is extremely versatile, and is the least sweet recipe I've ever found. And my kids still loved it. I must mention that I was a bit surprised at first, because I was expecting them to be sweeter, but they are tasty, once you remind yourself that you are not actually eating a cupcake.

The basic recipe is as follows:

Dry ingredients: 1 1/2 C whole wheat flour, 1 C rolled oats (alternatively you can skip the rolled oats and instead add 1/2 C additional wheat flour and 1/2 C raw wheat germ. OR use an additional 3/4 C whole wheat flour and 1/4 C flax seed meal), 1 T baking powder, 1/2 tsp salt, 1 tsp cinnamon (optional).

Wet ingredients: 1 egg, 1 C milk, 1/4 C oil, 1/4 C honey.

The star: 1 1/2 C blueberries or any kind of berries, fresh or frozen, or go crazy and substitute an equal amount of shredded summer squash.

Sprinkle top with cinnamon sugar and bake at 400 degrees for 15-20 minutes. (Other than this, these muffins are sugar-free. If you aren't ready for the lack of sweetness, feel free to give it a hefty sprinkle of the sugar.)