The Humbled Homemaker: Reminiscent Recipes: Healthier Blueberry Muffins (No Refined Sugars!)

Welcome to this month's edition of Reminiscent Recipes. Read along as I reminisce...or skip ahead for the recipe.

Last summer, my husband and I found a little treasure hidden among the back roads of our county--Mrs. Hazel's blueberry "farm."

The elderly Mrs. Hazel and her late husband planted the blueberry bushes more than 28 years ago.

And they've been flourishing ever since.

Nestled among endless kudzu and apple and fig trees, the maze of blueberry bushes seems almost magical.

The best time to go is early morning or early evening--or after a late afternoon summer thunderstorm. God-washed branches drenched in blueberry bliss. The birds sing of a cool respite to the harsh August sun.

Who knows how many pounds we picked last summer ($1/lb. for unsprayed blueberries...we couldn't get enough!).

Then, my very pregnant body saturated my clothes in sweat. The constant bending to the ground followed by stretching higher into branches and even sometimes opening a bush and climbing inside...it wore on me.

But it took nothing more than grabbing a handful of the delectable berries from my bucket and pouring them into my mouth....

I was hooked. And wanted to return to gather more and more.

This summer, the baby who "rode" along in my belly as we picked last year now resides in the Boba carrier on my husband's back. Her 3-year-old sister squeals in delight at Mrs. Hazel's cat and eats her fill of berries while her bucket sits empty.

Rosy cheeks drenched in sweat after blueberry picking

The berries? They taste just as sweet as last summer--especially at breakfast.

I hope you enjoy this recipe for blueberry muffins. I got the original recipe from allrecipes, but I've tweaked it to take out the refined sugars.

Image by diamondjoy

No-Refined Sugar Blueberry Muffins

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup honey
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup coconut oil (or vegetable oil or butter)
1 egg
1/3 cup milk
1 cup fresh blueberries

Directions

Preheat oven to 375 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine flour, honey, salt and baking powder. Place oil (or butter) into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Do you have a special blueberry recipe to share? Or maybe a special memory to go along with blueberry picking? Let's reminisce...

Mary Lindsey's Chocolate Cake

Strawberry Crisp

Smashing Summer Smoothie

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