Monday, May 2, 2016

Fluffy Whole Wheat Blueberry Muffins

There is so much to celebrate right now. It is finally spring (although it hasn't stopped raining and was 45F yesterday), so much fresh fruit and veggies at the grocery store, AND my beautiful kitchen remodel has finished!! We now have gorgeous counter tops and large to the ceiling cabinets! We even added recessed lighting instead of one florescent light in the middle of the kitchen!! Let us all just agree that it is a glorious day. I am so giddy to start cooking again in this lovely lovely space!

I have a few recipes that I haven't had time to post so lets start with these fluffy Blueberry Muffins! I've been craving blueberries so I decided to make some muffins this morning! Of course I didn't have all the correct ingredients so I've adapted it from the original recipe provided by King Arthur Flour. I hope you enjoy this recipe as much as we did!

I used silicon baking cups instead of paper or greasing the muffin tins. The muffins popped out of the silicon cups easily.
I used frozen blueberries.
I used Almond Milk with a squeeze of Lemon Juice.
I omitted the sugar topping.

And before you poo-poo these healthy (ish) muffins...they were so light and perfect for breakfast! 

Blueberry Muffins
Adapted from King Arthur Flour
Yield: 18 muffins

1 3/4 cups whole wheat flour
½ cup oats (or sub with additional flour)
1/2 cup packed brown sugar (or a little more if you want them sweeter)
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (heaping) blueberries, fresh or frozen (or other berries/diced apples)
1 teaspoon vanilla extract
1/3 cup vegetable oil (or olive oil)
1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 ½ Almond Milk + 1 tbsp (ish) of lemon juice
cinnamon-sugar or coarse white sparkling sugar for topping, optional

Preheat the oven to 350°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Whisk together all of the dry ingredients, including the blueberries.
In a separate bowl, whisk together the vanilla, lemon juice, and milk/yogurt, and oil.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them 3/4 full.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 20-25 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

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