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  Hearty Blueberry Muffins



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6 tablespoons unsalted butter
1 jar (10 oz.) Polaner All Fruit Blueberry
2 eggs
1/3 cup unsweetened applesauce
1/3 cup honey
2 cups whole wheat flour
1/2 cup oat bran
1/4 cup flax seed meal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup frozen local blueberries that you stuck in the freezer last summer and forgot about

Prepare a 12 cup muffin tin. Preheat oven to 350 degrees. Mix dry ingredients together—
flour, bran, flax seed meal, baking powder, soda, salt and nutmeg—set aside. Melt butter in a
large heavy saucepan. Take pan off the heat and add blueberry preserves, applesauce and honey,
mixing well. Beat in eggs, then add dry ingredients and stir gently, incorporating all the flour.
Lightly mix in the berries and scoop into muffin tins. Bake at 350 degrees for 20 –25 minutes.
Tip on their sides in muffin pan to cool. Store in refrigerator if you don’t eat them right away.