Blueberries in season are bursting with sweet, tart flavor. I love to make blueberry muffins this time of year. It takes me back to summer fun under the sprinkler and sleeping in with no school!
Back when I was first married, I would get the muffin packages and “just add milk”. In fact, you may wonder what the difference is. After all, isn’t a packaged mix still homemade? Isn’t it faster?
Well, if you are stingy with your extra thirty seconds that this recipe involves, then yes, I guess packaged is faster. By a whole thirty seconds. I timed it (not really).
But, isn’t it still the same ingredients?
That’s where I’d give you a heck to the NO.
Let’s start with the blueberries, because that’s the most obvious detour from packaged mix. Blueberries are high in antioxidants which protect the body from free radicals. You can use either fresh or frozen in this recipe. Frozen fruits and vegetables are great, because they retain most of their nutrients due to being frozen at the peak of freshness.
Compare that to the little dried up “blueberries” that you find in a package and you will see that they DON’T “compare” at all. Seriously, the ones in the package look like ants have landed in my breakfast. Not cool.
Next, let’s talk fiber. I know, I harp on it, but give me a chance here. It’s important.
Fiber allows your food to be pushed through your system. In this recipe we have some whole wheat flour as well as applesauce that gives these muffins a boost of this essential “roughage.” May I also add that fiber added back to packaged goods is not always the same as fiber found naturally in items like whole wheat products and fruit? Often there is only one type of fiber added back in, whereas whole foods contain many different types of fiber that do specific jobs in the body.
What about the oil? I thought muffins needed at least a fourth of a cup to be tasty!
What I’ve done here is added only a tablespoon of coconut oil. The benefits of this type oil are widely touted, especially for giving energy and not raising LDL cholesterol. You will be hard-pressed to find a packaged muffin version that uses coconut oil. But I’ve also used the applesauce to do double duty. It takes the place of the other part of the oil in texture, as well as provides natural sweetness and fiber. What a versatile little fruit!
The last difference is the sugar content. This muffin is not super-sweet. It is perfect for a weekday healthy breakfast that you can take on the go. I only add one third cup of honey to the mix for twelve muffins and let the natural, unsweetened applesauce take care of the rest. That equals out to only a little over a teaspoon per muffin. That’s only about 6-7 grams of added sugar per muffin! Half of the packaged version.
Blueberry muffins can be stored in the fridge for about a week, or in the freezer for longer. Take them out and microwave for twenty seconds for a warm, moist, healthy breakfast or snack. Enjoy!
Recipe for…Blueberry Muffins
1 cup all purpose, unbleached flour
1 cup whole wheat flour
1 1/2 tbs baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp vanilla (or seeds from one vanilla pod)
1/3 cup honey
1 tbs coconut oil
1/2 cup unsweetened applesauce
1 cup milk
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees F. Line a muffin tin with liners or spray with oil. Mix together dry ingredients in a large bowl with a whisk: flour, baking powder, salt, cinnamon. In a separate bowl, mix together wet ingredients: honey, egg, oil, vanilla, applesauce. Pour wet ingredients into dry and add milk. Stir just to combine. Do NOT overmix or muffins will be tough. Pour blueberries into bowl and fold in. Fill each muffin cup about 2/3 full. Bake for 25-30 minutes at 350 F until golden on top and a toothpick placed in the center of a muffin comes out clean.