Blueberry Health Muffins

Blueberries are at their peak right now, so I want to take advantage of these little bites of heaven. Thankfully, Whole Living had this recipe in August issue:

Here's what you need:

• 3/4 cup of whole wheat flour
• 3/4 cup of all purpose flour (white flour)
• 1/2 cup toasted wheat germ
• 2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup of brown sugar
• 3/4 cup of 2% milk
• 1/4 vegetable oil
• 2 eggs (lightly beaten)
• 1 tsp vanilla extract
• 1 1/2 cup blueberries
• additional 2 tablespoons of toasted wheat germ
• additional tablespoon of brown sugar
• 1/4 cup rolled oats

What to do:

• Preheat oven to 375
• Line muffin pan with paper liners (spray them with Pam for baking so they don't stick)
• In a bowl whisk together the wheat flour, all purpose flour, wheat germ, baking powder, salt and brown sugar
• Make a well in the center of the bowl and add the milk, vegetable oil, eggs, and vanilla.
• Fold in the blueberries
• Divide batter among the 12 cups
• In a small bowl combine the additional wheat germ, brown sugar and rolled oats
• Top each muffin with the mixture
• Bake for 20-22 minutes (until toothpick comes out clean)
• Let sit in pan for 10 minutes then transfer to cooling rack

Per serving: 196 calories, 1g saturated fat, 5g unsaturated fat, 36mg cholesterol, 30g carb, 138mg sodium, 5g protein, 2g fiber

Here's a tip on taking advantage of berries this season: Buy them while they are at these rock bottom prices and freeze them yourself for use later on when they are sky high. Line cookie sheets with the berries and flash freeze them for a few hours in your freezer. Then put them in containers to use later. They work really well with baking or for smoothies.