Wednesday, January 3, 2018

Buttermilk blueberry muffins

Soft, fluffy, pancake-like buttermilk blueberry muffins are a great way to start off your day! These beauties do not get very crumbly so would be a great snack for little ones!
Happy 2018! How was your New Year's?

For those of you keeping track at home, I have already baked some buttermilk blueberry muffins. But that was in 2014, and here we are almost 4 years later. I'd like to say that I'm now older and wiser and will have to defer to my friends and family on that one. Older? Definitely. Wiser? Meh... jury's out on that one.

One thing that I have gotten wiser about is using smart substitutions in baking throughout the years. Whenever possible, I like to substitute all-purpose flour with white whole wheat and replace butter or oil with unsweetened applesauce. The end result for most baked goods, is virtually indistinguishable. There are certain baked goods (leavened cakes, croissants and pastries) where butter simply cannot be swapped out.

What I love about these muffins not only is that they're healthier than most store-bought muffins, but they also do not produce little crumbs. That's one annoying thing about some recipes that I cannot stand. When I eat some muffins, their crumbs get everywhere (I'm looking at you, big box coffee store).

These muffins don't have that problem. The muffins are soft and tender, yet miraculously stay mostly in one piece. They're a bit like buttermilk pancakes - nice, tall, and fluffy.
So if you're ready to kick off 2018 with a bang and try to eat a little healthier, start with these muffins. There's no butter or oil and bursting with blueberries. And since the blueberries don't produce those teeny tiny crumbs, it would be a fun snack for kids (or adults) without worrying about having to clean these up off the floor.


Buttermilk blueberry muffins

  • 2 and 1/2 cups white whole wheat flour (can substitute with all-purpose)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk, shaken
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups blueberries (I used frozen and did not thaw them; you can substitute for fresh)

Preheat your oven to 400 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Set aside.

In a medium sized bowl, mix together the eggs, buttermilk, applesauce, and vanilla. Slowly transfer this to the large bowl and fold everything together until a few dry streaks remain. Toss in the blueberries and mix until everything just comes together. Do not over mix.

Transfer the batter into your prepared pan, filling each well about 3/4 full. If desired, sprinkle the tops with coarse sugar.

Bake in your preheated oven for about 22-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days.

Yield: 12 muffins

Source: Slightly adapted from Genius Kitchen


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