Blueberry Picking + Blueberry Muffins

This afternoon Mom, Chris, and I went to March Farms in Bethlehem, CT to pick blueberries. We picked some a couple years ago, but hadn't been back since. It was a success and we got around 5 pounds of blueberries. 

What to do with all them all? Bake something of course! I found "healthier" Banana Blueberry Muffin recipe from Eating Well. 

Ingredients:

3/4 cup milk

3/4 cup packed light brown sugar

1/4 canola oil

2 large eggs 

1 cup mashed ripe bananas (about 2 1/2 medium)

1 1/4 cup whole-wheat flour

1 cup all purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/4 cup blueberries, fresh or frozen (fresh is better of course :) ) 

Directions:

1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
2. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
3. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
4. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
5. Makes around 15 muffins.