Blueberry muffins, ‘Merica, can’t live with ’em can’t live without ’em. Pillsbury, like baseball, is an American staple. What’s a Saturday without some form of buttery bread?! Last weekend I was in search for a “healthier” alternative to my normal muffin fix. I’ve tried making blueberry muffins from scratch before, only to end up with a hard, flavorless, sticky version of a muffin…if you want to call it that. I found the perfect recipe on butterbeready.com (via instagram), and at that moment I discovered baking powder. ‘Merica! BAKING. POWDER! You don’t have to fool with yeast and overcomplicating things in your head. Just a little baking powder that is super cheap. An 8.1 oz Rumford- Aluminum-Free can cost me less than $2. I then adapted the recipe to fit my needs (less sugar, egg substitute (up the flaxseed), butter, and loaded with whole grains). My novices, this is for you. It quick ~10 minutes to prep, ~20 to bake. You’re going to be so proud to call these babies your own!!
superfood spotlight //
when it comes to flour, the most healthful choice is 100% whole wheat. Whole wheat is apart of the whole grains family, which contain unrefined grains that have not had their bran or germ removed by the milling process. You’re getting all 3 portions of the grain (bran, germ, endosperm). Whole wheat is considered a complex carb, meaning that it won’t spike your blood sugar but gradually releases energy to fuel your body. Whole grains are an excellent source of fiber and essential nutrients not naturally produced by the body, such as magnesium-a major cofactor need to carry out essential functions in the body, potassium-a mineral essential for a variety of functions such as blood pressure, and selenium-important for the development of antioxidants that prevent cell damage. By taking small steps to incorporate more whole grains in your diet over refined or enriched grains, you are giving your body the nutrients it needs to sustain itself longer between meals, providing yourself with longer lasting energy, and lowering your risk for several health problems. For 10 tips on how to make half your grains whole grains check out choosemyplate.gov.
Makes 6 muffins
4 tbsp butter
3 tbsp sugar
1 tbsp cinnamon
1/3 C flour + more if needed
blueberry muffins //
1 C whole wheat flour
1.5 tsp baking powder
1/4 tsp himalayan salt
1 tbsp ground flaxseed
1/4 C sugar
1/4 C canola oil
1/2 tsp almond extract
1 C of vanilla yogurt
Do It //
1. Preheat oven to 375 F. Line muffin pan with cupcake liners or oil muffin pan.
2. In a large mixing bowl, combine whole wheat flour, baking powder, flaxseed, & salt. In another bowl, whisk egg, sugar, oil, yogurt, & almond extract together until fully combined.
3. Mix wet ingredients into dry ingredients. Careful not to “heavy hand” it…over mix. Try gently folding ingredients into each other, turning the bowl as you stir 15-20 times. Over active gluten leads to tough muffins & nobody wants that.
4. Coat fresh blueberries lightly in 1 tbsp of flour, set a few aside for toppings. Fold the remaining berries into the mix.
5. Divide mix evenly into muffin pan. Set aside.
1. In a small bowl, combine flour, sugar, cinnamon, & melted butter. Using fork stir until you have a clump/crummy consistency.
2. Top muffins with blueberries & streusel . Bake muffins for ~20 minutes. Use a fork or toothpick to poke for doneness (should return to you clean/dry). Let muffins cool for ~10 minutes.
We’ve successfully made a healthful batch of blueberry muffins!!! Dig in!