If you want to get the maximum benefits from your blueberry muffins, make them using whole-wheat pastry flour instead of refined all-purpose flour, and replace the fat in the recipe with a fruit puree, such as mashed bananas. These changes will increase the fiber and micronutrient content while lowering the amount of fat and calories in the recipe. You can also decrease the sugar by one-quarter to one-third, especially since the recipe contains vanilla, which intensifies sweet tastes and makes the decrease in sugar less obvious. Watch the cooking time carefully, since decreasing the fat may make the muffins cook up to 25 percent more quickly.

Using PICO’s Blueberries:

Step 1
Whisk flour, sugar, baking powder, and a little salt in a large bowl.

Step 2
Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.

Step 3
Mix in the blueberries, divide the batter between muffin cups and bake.