The Blueberry Muffin Recipe
Berries were on sale at the supermarket this past weekend, so guess who ended up w/ four pints of blueberries in her fridge? Seeing as they go perfectly w/ all summer desserts, I’m not regretting it.
I had plans for snacking on them straight up, mixing them in w/ Greek yogurt, tossing them in the blender for my superfood smoothies. And if you know me at all, you’re LOL-ing at the absurdness of this statement.
Instead, I’ve been dreaming of blueberry pancakes and pies and cheesecakes and all the other completely unhealthy items we throw fruit in to negate the mass amounts of butter and sugar. So I decided to whip up a batch of big ol’ blueberry muffins. Muffins are supah dupah healthy, everyone knows that.
The logical part of my brain knows how much sugar and butter typically go into muffins and that they are not by any means healthy. They’re naked cupcakes, everyone knows that.
But these muffins? These are healthy…..ish. White flour swapped for wheat flour, a scant amount of sugar enhanced by honey, a big punch of Greek yogurt and….the kicker….no butter! No to butter, yes to flavor. And a whole pint of blueberries for good measure.
You can find loads of recipes online for a “healthy” blueberry muffin. I’d be hesitant to call any muffin “healthy,” but this version is a lot less unhealthy than muffins typically are. Does that make sense? It’s not kale salad, but you don’t have to feel quite so guilty about devouring
three two still warm from the oven.
2 cups whole wheat flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
1/2 cup milk (I used almond milk)
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 tablespoons honey
1/4 cup canola oil
1 pint blueberries
-Preheat oven to 375 F degrees
-Line a muffin tin with paper liners and spray (I used jumbo muffin tins and got 6 muffins, or you could get 12 regular muffins)
-In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt; set aside
-In a large bowl, whisk together the yogurt, milk, vanilla, eggs, honey, and oil
-Slowly add the wet into the dry mixture and stir until combined, being careful not to overmix; fold in the blueberries
-Divide the batter evenly among the prepared muffin tins (I used an ice cream scoop to do this) and bake for 23-25 minutes, rotating halfway through baking; muffins are done when a toothpick comes out clean