Blueberries are a great source of antioxidants. Studies have shown their benefits for overall health and for memory support. They’re tasty, low fat, and low glycemic. Buying fresh blueberries in season and freezing them for later is a great way to enjoy their goodness year-round.
Purchasing organic blueberries is an important consideration. Research reveals that organic blueberries are higher in antioxidants when compared to conventionally grown blueberries. Blueberries are also one of the dirty dozen, those fruits and vegetables that are most likely to retain high levels of pesticide residue. This is another reason to purchase organic, in order to avoid that chemical contamination.
One of my favorite ways to use blueberries is in these delicious muffins. The original inspiration for these came from Amy Dacyczyn and her universal muffin recipe.
Best Blueberry Muffins
1 cup oatmeal
1 cup gluten free flour (I use Pamela’s Baking Mix)
1 teaspoon lemon zest
1/2 cup pecans, chopped
1 teaspoon baking powder
1/2 cup organic whole milk
1/4 cup organic sour cream
2 tablespoons melted organic coconut oil
1/2 cup honey (use raw and local)
1 cup blueberries
Preheat oven to 350 F
Grease muffin tin
In a large bowl mix together dry ingredients
Add milk, sour cream, coconut oil, and honey, blending well
Fold in blueberries
Divide mixture into muffin tins
Bake 15 minutes or until done
These always go quickly in my house. However I should note that they freeze well and make a great snack.