We don’t mean to be opinionated about the blueberries we use in our Classic Blueberry Muffins. It’s just that we really do prefer wild blueberries!
Blueberry season runs from July to September. According to Agriculture Canada, blueberries make up 59 per cent off all fruits grown in Canada! And Canada is the second largest producer in the world.
Blueberries come in two types. High bush blueberries are the most common. These are mainly farmed in British Columbia. Lowbush or wild blueberries are grown in abundance in Quebec, and Eastern Canada.
What are the health benefits of blueberries?
Just one cup of blueberries contains:
4 grams of fibre
24 per cent of the RDI of vitamin C
36 per cent of the RDI of vitamin K
25 per cent of the RDI of manganese
Blueberries are high in antioxidants.
What are Earth Balance Vegan Buttery Sticks?
This is a butter substitute made with a blend of oils including palm fruit, canola, olive oil, flax, and soybean oils. It is sold in bricks like butter and can be used in the same way.
 More Information About Cardamom
Cardamom has an intense sweet flavour. The plants are part of the ginger family.
Cardamom is used in both savory and sweet dishes. There are two kinds—black and green. The green version can be lightened to make it white. The green variety also known as Elettaria cardamomom, is the kind that is regularly available on grocery store shelves and is used in sweet dishes.
Try buying whole pods of cardamom and grinding them yourself. You will be rewarded with a much more fragrant spice!
First, toast green cardamon pods in a dry skillet over medium high heat. Second, remove the pods and allow to cool fully. Next, remove the seeds and grind.
Only grind small amounts, because freshly ground cardamon looses its flavour quickly.
What can I use if I don’t have cardamon?
In our Classic Blueberry Muffins recipe, you can replace cardamon with 1/8 teaspoon each of cinnamon and ground ginger. You can also substitute with ¼ teaspoon cinnamon, on its own.
Can I substitute the almond milk? Â
Yes. You can use regular milk, coconut milk, rice milk, soy milk or oat milk.
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Blueberry Oatmeal Banana Muffins are delicious! Made with two ingredients that are indigenous to Canada—maple syrup and blueberries—these muffins will soon be on your weekly breakfast menu.
We love these muffins packed for a winter hike, snowshoeing or cross-country skiing adventure.
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Muffins rely on a good leavening to help them rise. Unlike cupcakes, muffins are not beaten to incorporate air.
Make sure the baking soda you use is fresh. Here’s an easy test! Add 1 teaspoon to 1/4 cup vinegar. It should sizzle and foam up. This ensures the ingredients are active.
B. Keep Dry and Wet Ingredients in Separate Bowls
Do not mix together until everything is ready. Then, make a well in the centre of the dry ingredients. From there, pour in the wet. This ensures even distribution of the wet ingredients into the dry.
C. Fold in Blueberries at the End
You don’t want to over mix muffins. Gently fold blueberries in at the end.
Can I use fresh blueberries in the Blueberry Oatmeal Banana Muffins?
Yes! We suggest waiting until small wild blueberries are in season. Not only will it give you a better final product, but it will taste better to.
Can I use frozen blueberries?
Unfortunately no. Frozen berries will clump up the batter and turn the batter purple.
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