Saturday Morning Muffins

What do you do when you have liquid whey (from making cheese) and blueberries that have been sitting in the fridge for a couple days too long? You make blueberry muffins! I adapted a recipe I found at Petit Chef. They came out pretty darn tasty and my almost 4-year-old made a cute comment about how the blueberries burst in her mouth and were soooo juicy.

Blueberry Muffins made with Whey
1 1/2 cup whole wheat flour
1/2 cup ground flax seed
1/4 cup coconut sugar (brown or white sugar would work here, but will not be as low-glycemic and will also give you a sweeter muffin. If I was going to use white sugar, I'd reduce the amount a bit)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup whey (at room temp)
4 Tbsp butter, melted and slightly cooled
2 eggs (at room temp)
1 cup blueberries


Preheat oven to 425° F (look, I figured out how to make the degrees symbol!). Line a regular sized 12-muffin pan w/paper liners or grease well. Mix dry ingredients in large bowl. In separate bowl, mix whey, butter, and eggs. Make well in center of dry ingredients and add in the wet. Combine gently, just until flour is looking moistened. Don't over mix or you'll activate the gluten and make a tough muffin. Fold in blueberries. Divide batter evenly into muffin cups. Batter should fill each cup almost to the top. Bake 10-12 minutes or until golden on top and toothpick inserted in center comes out relatively clean. Let cool in pan about 5 minutes.