While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today's food holiday is muffin short of delicious -- July 11 is National Blueberry Muffin Day.
Blueberries are not only rich in vitamins and antioxidants, they're also low in calories. Baking the tiny blue orbs in muffins is such an enticing concept that in 1988, Minnesota named blueberry its official state muffin (yes, such a designation exists).
To help with your muffin-making magic, try these tips:
- If your blueberries always sink to the bottom of your muffins while baking, use a thicker batter or add the berries on top of the batter once it has been poured into the pan. This will help distribute the berries while the batter cooks.
- If your blueberries turn the batter green, try adding some acidity -- like buttermilk or lemon juice -- to the batter.
- For healthier muffins, try adding oats or using skim milk, wheat flour and nuts.
- Experiment with different types of blueberries to see which work best in your batter. Try fresh, frozen or dried. They’ll each add a different quality to your muffin.
This post was originally published in 2012, but it was too delicious not to share again.