Blueberry Muffins

Blueberries... the antioxidant king!

Blueberries. We love them and one of my favorite fruits. Sweet, succulent, high in nutrients, and locally in season right now. Blueberries are among the most nutrient-dense out of all the berries and are believed to contain the highest antioxidant capacity of all fruits and vegetables. Antioxidant rich foods are super important as they are proved to protect our bodies from the damage of free radicals, the unstable molecules that can damage cellular structures, our DNA, and contribute to aging and diseases like cancer. Add fiber, vitamin C AND K to the list (and others not listed), and you have one super berry. Yay for these bursts of goodness! 

Given the copious amount of blueberries we recently brought home, I woke up this morning thinking of having a go at muffins. What's the worse that could happen given my challenging baking abilities?! Some people are naturally good at baking; Me? I am naturally good at cooking. That's the reality and I am okay with it. For some reason I find baking so challenging, yet, I keep trying. Sucker for punishment?! Perhaps. The great news is that I am having fun and learning along the way. I aspire to become the one in the family that makes a mean super healthy cookie, for my daughter's sake at least, or in this case, a tasty blueberry muffin. Ha! 

I am happy to report that these blueberry muffins turned out amazing. Ava loved them and they were a huge hit with my husband, who loves blueberry muffins. Apparently blueberry muffins are his favorite (I had no idea!). Like I said, always learning new things.

Here's to the love of blueberries!

Makes 12 standard size muffins

5 tbsp Butter , softened
1/2 cup Honey
1 Large Egg
3/4 cup Creme Fraiche (Bellwether Farms)
1 tsp grated lemon zest
1 1/2 cups Whole Wheat Flour (or all-purpose if preferred)
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 cup Fresh Blueberries 

Preheat oven to 375°F.
In a bowl whisk softened butter and honey until light and fluffy. Add egg, whisk. Add creme fraiche and lemon zest and whisk until all wet ingredients are mixed well. In another bowl, combine, flour, baking powder, baking soda, and salt. Mix dry ingredients and then slowly add to the wet ingredients. You want to add it slowly to prevent clumping. You can use a sifter if you have one and slowly sift dry ingredients into the batter, mixing until all combined. The batter will be quite thick which is what you want. Gently fold in the blueberries. Once completed you can fill your muffin tray by filling each cup to about 3/4 full. It should be the perfect amount of batter for the 12 cups. Some muffins may be slightly larger than others but that's only if you are a non-baker like me ;)

Bake for 25 minutes, the tops will become golden (Be sure to test the center of the muffins to make sure they come out clean - blueberry ok). Let cool slightly. I say slightly as I recommend the first taste be warm - break open and enjoy with your favorite butter. Yum.