I have moved to the eclectic, diverse city of Montreal. French is spoken wildly and freely on the streets, in the shops, and in the charming little cafes (and though I do not speak a word of it, so far I have managed to get around). Montreal is a hodgepodge of European and American cultures as evidenced in the shops and markets, but also in the essence of the city. It feels simultaneously like both cultures, but belongs in neither location. Montreal is very much its own entity.
Learning of my baking (and eating) habits, my roommate brought me to the Jean-Talon Market. It is a huge farmer's market with an unbelievable amount of fresh and organic fruits and vegetables (I will mention this more and in greater detail as time goes on, I am sure). I picked up peaches, pears, cherry tomatoes, a wonderful variety of bell peppers, and these fantastic wild blueberries. I knew instantly I wanted to eat them in muffins.
These wild blueberry muffins are delicious and healthy. Most muffins I have eaten seem more like white cupcakes than a solid, nutritionally sound muffin. Not these! With whole wheat flour, honey, tons of blueberries, and applesauce instead of oil, these muffins are actually good for you. Which means, of course, that you can eat more than one (or maybe three).
Whole Wheat Wild Blueberry Muffins
Yields 12 muffins
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
2 eggs
3/4 cup milk (I used almond milk)
1/4 cup applesauce
1/4 cup honey
1 cup wild blueberries (fresh or frozen)
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.
In a separate bowl, lightly beat the eggs. Whisk in the milk, applesauce, and honey.
Next, pour the wet ingredients over the dry and stir until the flour is completely incorporated. Gently fold in the blueberries. Divide the batter into 12 greased muffin tins.
Bake for 18 to 20 minutes, or until tops turn golden brown. Let muffins cool before removing from pan.
