Oregon Blueberry Muffins

My family had a chance to visit Oregon this past summer for my birthday and pick fresh blueberries for the first time.  My sister-in-law took us to a wonder place that grow several types of blueberries.  In one  hour 3 adults and 6 kids picked 30 pounds of blueberries. This Oregon blueberry muffin recipe had some of those delicious blueberries in them that I frozen when I returned to Colorado.  If you ever have a chance to pick blueberries during the summer time please try with your friends and family.  Blueberries freeze well so pick what you can and freeze the blueberries on a cookie sheet or place in a freezer zip lock baggie.

Oregon Blueberry Muffins:
Pre-heat oven:  450 degrees
Makes:  18 muffins

2 cups frozen or fresh Oregon blueberries (any blueberries are fine to use)
1 cup organic cane sugar
2 1/2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 teaspoon iodized salt
2 large eggs
1/3 cup canola oil
1 cup buttermilk
1 1/2 cups vanilla extract

In a bowl whisk the flour, baking powder and salt together and set aside.  In another bowl, whisk the oil, sugar, eggs, buttermilk and vanilla extract together.  Then whisk the flour mixture into the wet ingredients.  Fold in the frozen or fresh blueberries to the batter.  Don't over mix.  Spray the muffin tins with cooking spray then scoop the batter into the muffin tins until they are 3/4 the way full.  Bake the muffins in a 450 degree oven for 17-19 minutes or until golden brown on top.  Allow the muffins to cool in the muffin tins for 5 minutes then remove them from the tins and allow to finish cooking on a wire rack.  Serve muffins while warm or room temperature.

Oregon Blueberry Muffins