The Obligatory Blueberry Muffin

Amidst oddities with the likes of Mummy Meatloaf, Faux Turkey Bread, Panda Bread, and M&M Pancakes, I’ve somehow overlooked the quintessential blueberry muffin.  Practically every food blog worth its salt has a blueberry muffin recipe, and understandably so.

The blueberry muffin, as well as the pancake and bowl of cereal, is a carb-a-licious icon of the American breakfast.  Aunt Jemima makes a pretty decent pancake.  Her friend Cap’n Crunch makes a cereal so sweet that a mere glance at the disturbingly colorful pebbles makes one’s teeth ache. 

But store-bought blueberry muffin mixes, on the other hand, can’t come close to their homemade counterparts.  Sorry Sarah Lee and Otis Spunkemeyer, but your muffins can’t touch this.

Though I was aiming for the “total package” blueberry muffin, the blueberry muffin specification of utmost importance was height.  Flat, unimposing muffins aren’t allowed in this house.  Voluminous, domed muffins are the only acceptable variety.  As one can tell, these certainly fit the bill.  If “muffin top” were a phrase in the dictionary (and it might already be), these muffins would be pictured next to it.  I hardly believed my eyes when, upon cracking the oven door, I was confronted by the biggest muffin tops ever achieved in the Knead For Speed oven.  Holy muffin top!

The recipe also had to be semi-”healthy”, but not so “healthy” as to compromise taste and ruin a perfectly delicious baked good.  The sugar and fat have been reduced but certainly not eliminated.  Plus, I’ve finally discovered white whole wheat flour.  Great stuff, that is!  It lends a lighter flavor yet packs the same nutritional profile as whole wheat flour.  There’s a subtle, yet not overwhelming, wheat flavor that adds depth to the muffins.

And if you haven’t yet boarded the Greek yogurt bandwagon, jump on already!  In certain ratios, it substitutes well for oil and/or butter.  Applesauce, pumpkin, and other fat substitutes often leave something to be desired, which is hardly the case with Greek yogurt.

Lastly, the blueberry muffins have their fair share of brown sugar.  Brown sugar is truly a wonderful ingredient.  If you haven’t noticed, I love to use it.  I use it copiously.  It’s a good thing brown sugar doesn’t taste good by itself or else I might develop something of a brown sugar addiction.

Oh no.  I’m rambling on about ingredients.  I must really be turning into a…*gasp*…”foodie.”  My apologies.  I’ll shut up now and let the muffins speak for themselves.

Wild Blueberry Muffins 

Yield: 12 muffins

• 1-1/2 cups unbleached all-purpose flour
• 1-1/2 cups white whole wheat flour
• 1 cup skim milk
• 1/2 cup dark brown sugar, packed
• 1/4 cup + 2 Tablespoons non-fat Greek yogurt
• 1/4 cup vegetable oil 
• 1/4 cup Stevia (or other sugar substitute)
• 1/4 cup granulated sugar
• 2 large eggs
• 3-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1-1/4 cups wild blueberries, frozen

1. Preheat oven to 390 degrees F.  Line a muffin tin with 12 paper liners.
2. In a medium bowl, stir together flours.  Set aside.
3. With an electric mixer, beat together everything except flour and blueberries. 
4. Fold in flour, stirring just until incorporated.  Gently fold in blueberries.
5. Divide batter amongst 12 muffin tins (each one will be full – this helps create the beautifully tall muffin tops!).
6. Bake muffins for 20-25 minutes.  When 5 minutes of cooking time remain, reduce oven temperature to 375 degrees F to prevent muffin tops from browning too quickly.  Continue baking until done.   

Tagged as: baked goods, blueberries, Breakfast, eggs, fruit, greek yogurt, muffins, reduced sugar, whole wheat