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Yummy and (Almost) Healthy Blueberry Muffins

August 1st, 2010 · 7 Comments ·

We are huge breakfast muffin fans around here, especially now–during fresh, local berry season.  My absolute favorite muffin recipe is one of Martha Stewart’s, loaded with butter, sugar, buttermilk, and other lovely things.  The muffins weigh about a pound each, and come out of the tins almost dripping with melted fat.  Heavenly.  But not for everyday, alas.  I like to make super-healthy, reasonably tasty, multi-grain muffins for my family, but Muffin Enthusiasm does not run nearly as high for such things.  Today I’m sharing my favorite compromise “very-yummy-and-almost-healthy” recipe:  mixed flours, no white sugar, chock full of local blueberries–a true super-food.  Some mornings (like today) Claire works the compromise further, wooing me into streusel topping.  But why not?  Harvest season blueberry muffins are cause for celebration.

Here’s my recipe, adapted over time from Ginny Callan’s Horn of the Moon Cookbook (no longer in print):

Tangled Nest Almost-Healthy Blueberry Muffins

Mix together dry ingredients:

  • 2 cups whole wheat pastry flour
  • 3/4 cups unbleached white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

In a separate bowl, mix well:

  • 2 eggs, beaten
  • 1 cup milk or buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup honey (if your honey is crystallized, warm  it to liquid before adding to the mix)
  • 1/2 teaspoon vanilla extract

Make a well in the dry ingredients, add wet ingredients.  As usual with muffins, stir just enough to moisten–don’t overmix.

  • Fold in  1 1/2 cups of blueberries, fresh or frozen, with a few strokes.

This recipe makes 12 standard size muffins.  Fill muffin tins and if you’re feeling celebratory, add a sprinkle of your favorite streusel recipe, or use this one–

Mix together with your fingers until crumbly:  5 tablespoons melted, unsalted butter; 2/3 cup flour; 2/3 cup confectioners sugar; 1/4 teaspoon cinnamon; dash of salt.  Press lightly onto the tops of muffins before baking.

Bake 20 minutes at 400 F, until golden brown on top.  Let the muffins sit for a few minutes before removing from tin, and cooling on a baking rack.  Enjoy!


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