Wholesome Blueberry Muffins

Photograph by Leslie Perez. All rights reserved.

Muffins are great recess snack for elementary kids. They are filling, include fruit and a lot more wholesome than the packaged sugary snacks sold in grocery aisles. These blueberry muffins are light and truly delicious. I usually make two batches and freeze in large Ziplocs. 

INGREDIENTS (Makes 24 muffins)

• 1 1/2 cup of white cake or spelt flour
• 1 tablespoon of xantum gum 
• 1 tbsp of orange juice
• 1/4 cup of vegetable oil
• 1 large egg
• 3/4 cups of raw sugar
• 1 teaspoon of pure vanilla extract
• 1 1/1 teaspoons of baking powder 
• A pinch of salt
• 1 1/2 pints of fresh blueberries ( the fresher the tastier the blueberries, the more delicious the muffins will be)
• Creative cupcake liners (from Michaels)

DIRECTIONS 

1. Preheat the oven to 350 degrees Farenheit.
2. Line your muffin tray with cupcake liners and spray Pam over them.
3. In a food processor, blend your vegetable oil, sugar, eggs, vanilla extract and orange juice.
4. In a large mixing bowl, blend the flour, xanthum gum, salt and baking powder.
5. Blend the liquid mixture into the flour mixture and then mix-in the blueberries with a baking spatula.
6. Pour the batter in each individual muffin liner.
7. Bake in the oven for 30 to 35 minutes or until a toothpick comes out clean.