I love making a big batch of something and then having it available for a quick snack or meal.  It makes meal planning a whole lot easier.  Muffins are probably one of my favorite things to freeze, and I think it is because you can eat them for breakfast, in your lunch, or as an after school snack.  I make and freeze a LOT of muffins.  Plus they freeze and reheat really well.  The other day my daughter came home and said they had blueberry muffins in their preschool class for a snack and she kept begging me to make them.  It really wasn’t hard to convince me….. I mean really, who doesn’t love blueberry muffins?  Plus blueberries have some really great health benefits.

We have known for a long time that blueberries are high in antioxidants, and also have a positive influence on brain health, bladder health, and improve your skin.  More recent studies have now shown that blueberries can improve memory!  You can achieve most of the health benefits of blueberries in as little as 1/2 cup per day.  So eat these muffins up!

With whole wheat I always tell people that if your kids are not used to eating it, then don’t go straight 100% whole wheat or they won’t like it.  This muffin recipe is actually half and half, but if your family is used to eating whole wheat you could probably go 100%.  If you are just starting out then maybe go 75% whole wheat, 25% white flour.  It is all about baby steps getting your kids to eat healthier.  Also these muffins have less sugar and fat than the average muffin recipe, and about 50% more blueberries than your average muffin.   So if you are expecting a Starbucks muffins, you have come to the wrong shop.  These muffins are moist, flavorful and delicious……..you just get all of that without the guilt.

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To make these muffins it is just your basic muffin recipe, with the exception of mixing the dry ingredients in your food processor.  You don’t have to do this step in a food processor it just makes it really easy.

Cut the COLD butter in by cutting into squares and then pulsing in your food processor until it resembles little pebbles.

Next mix your wet ingredients.

Mix the wet ingredients with the dry just until mixed.

Now it is time for the blueberries.  I used frozen in this recipe which is completely great.  There have even been studies done showing that freezing blueberries doesn’t decrease the quality or amount of antioxidants in them.  I tossed mine in flour to help them from leaking that vibrant blue/purple color all over the batter.  But guess what?  It did anyway……so I would probably skip this step if I were you and just deal with the blue color.   If you put them in when they are really frozen solid, it also helps.

Fold your blueberries into your batter.  It will be thick and lumpy.  Then scoop into muffin papers or well sprayed muffin tins.

These little beauties will bake at 400 degrees for 10 minutes and then turn your oven down to 350 degrees and bake for an additional 8-10 minutes.

These have a little bit of a streusel on them, but I actually never put it on the muffins I make.  I only did it for the pictures but really it just adds fat and calories.  I’m kind of a muffin purist.  Although add a nice tall glass of juice with my muffin and now we are talking.