Beyond Blueberry Muffins

December 21, 2020


If you were to look in my messy freezer you would see a lot of frozen blueberries in there. There’s a reason for this. my daughter, Mia, loves blueberries, but so often I bring them home after having to mortgage my house just for a pint, to find they are tasteless. She won’t eat them. I won’t eat them. I won’t throw them out because they cost how much!?!?!? So what do I do? I stuff them into the freezer. If you put them in a freezer bag they will stay perfectly. I think I just heard someone whisper that I can use these frozen blueberries in smoothies. Yes. True. If my kids liked blueberries in smoothies I could do that. But of course they don’t.


So I am left to come up with creative ways to use all the frozen blueberries. You see, if you mix them with sugar while baking, no one will ever know they were imperfect in the first place.

That leads me to my healthy-ish blueberry muffins. While a worthy blueberry muffin must have streusel on top, at the same time I tried to hide some whole wheat flour in them alongside the all-purpose kind. I think they are a keeper.




Beyond Blueberry Muffins

Adapted from Kathleen King Tate’s Bake Shop Cookbook


For the Muffin


2 cups (250 grams) all-purpose flour

1 cups (125 grams) whole wheat flour

4 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/4 cups (250 grams) granulated sugar

1 cup (2 sticks) unsalted butter, melted

1 1/4 cups whole milk

2 large eggs, lightly beaten

2 cups (200 grams) fresh or frozen blueberries



For the Streusel Topping


1/2 cup (100 grams) dark brown sugar

1/2 cup chopped, toasted pecans (optional)

1 teaspoon ground cinnamon


Directions

Preheat oven to 400ºF. Grease twelve 3x1 1/2 inch muffin cups.


In a large bowl, stir together both flours, baking powder, baking soda, sugar and salt


In a medium bowl, whisk together the melted butter, milk and eggs until it’s combined.


Add the wet ingredients to the dry ingredients stirring well with a wooden spoon.


Gently stir the blueberries into the batter.


Using a 1/4 cup measure spoon the mixture into the prepared pan.

(You will have left over batter, enough for three more muffins. If you have another muffin tin you can prepare 3 more cups or wait for the first batch to be done.)



Mix the ingredients for the topping together.

Sprinkle on the muffins


Bake for 25-30 minutes or until a toothpick comes out clean when inserted into one muffin


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