Blueberries don’t have a lot of flavor, but they do have sex appeal. Those plump dark purplish berries just call to me. Break into a blueberry muffin and if you see lots of warm, gooey blueberries greeting you, it’s going to be a good day. OK, not as sexy as chocolate, but right up there. I try not to eat chocolate for breakfast (TRY) so blueberries are the next best thing.
And if they are a bit healthy and very flavorful – so much the better. I think I’ve been searching for a GREAT blueberry muffin most of my life. Some are too doughy, or too cakelike or oily or too sweet. Some fall flat – either in texture or flavor.
I’ve been messing around with this particular recipe for over a year and when Ken (da hubby) bit into one this morning and said, “Oh Wow!” I knew I had to take notes. Ken is the strong silent type who usually only grunts his approval. A full-on “Oh Wow” is a homerun.
First a note about the berries. I used frozen, but I let them sit in a bit of water for 2-3 minutes and then drained them for 10 min. I have found that putting completely frozen berries into batters confuses the batter. The batter surrounding the frozen berries takes longer to bake and the rest gets overly done. Not ideal.
One more note – about the orange juice. We typically don’t drink fruit juices, because we are told that we should just “eat the fruit.” But I do keep a can of frozen orange juice concentrate in my freezer to use in recipes like this one. I just use a ratio of 1 part frozen juice concentrate to three parts water. For example, if you want 1/2 cup orange juice, use 2 TBS concentrate to 6 TBS water.
Enough about the notes, here’s the recipe.
Ingredients for Healthy Blueberry Muffins
2 scant cups flour (I use whole wheat pastry flour)
2 TBS vanilla protein powder
1/4 cup sugar or stevia
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup nonfat Greek Yogurt (vanilla or plain)
1/2 cup orange juice
1 tsp vanilla
3 large eggs
2 TBS canola oil
3/4 cups blueberries
Mix the dry ingredients together in a bowl and set the aside.
Whisk the eggs and wet ingredients together in a large bowl.
Stir in the dry ingredients until everything is incorporated.
Fold in the blueberries.
Drop into muffin cups or greased muffin pan.
Bake at 350 for 15 – 18 minutes until a toothpick inserted in the center comes out clean.
Makes 12 muffins.