Mom's Blueberry Muffins - by Susan G. Purdy

These were wonderful blueberry muffins.  I got this recipe out of "Pie In The Sky," by Susan G. Purdy. I am testing a few of her recipes this week as well. I hope you enjoy them.  This recipe makes 12 muffins.

Ingredients:
1 1/2 cups blueberries
1/2 cup eggs, 2 whole
3/4 cup milk
4 tablespoons Canola Oil - Safeway Brand, or melted butter
2 cups all-purpose flour (I used high Altitude Hungarian Flour, Unbleached)
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
3 tablespoons granulated sugar, for topping

Directions:
1. Position the rack and preheat the oven as indicated for your altitude.  For 6,000 feet put the rack in the center and bake at 425F for 22-25 minutes. For up to 3,000 feet put the rack in the center at bake at 400 for 22-25 minutes.
2.    In large bowl whisk together the eggs, milk, and oil. Place a sifter over the bowl and measure the flour, baking powder, salt and sugar into it. Stir/'sift the dry ingredients onto the wet, add the berries, and stir everything together just to blend; don't over beat.
3.    Divide the batter evenly among the muffin cups, filling them nearly full. (Half-fill any empty cups with water.) Generously sprinkle sugar on top of each muffin. Bake for the time indicated for your altitude, or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. (Muffins made with frozen berries will take a few more minutes to bake through.) Cool slightly on a wire rack, and serve warm.

Nutrition:
Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 236mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. .4g Omega-3 fatty acids.



*Note that if you add 1/4C ground golden flaxseed, and reduce your flour to 1 3/4C then your Omega-3 fatty acids will be .9g! I did this with mine and they were great!