HOWDY friends. I’m lovin’ the cooler weather this weekend, how ‘bout y’all! I had some fresh blueberries in the fridge that really needed to be used, so I decided to look through some of my cookbooks for a quick & easy new recipe to try.
I found one in an old cookbook (copyright 1985) called MUFFINS, Nut breads and More by Barbara Kanerva Kyte & Katherine Hayes Greenberg. The book was published as A Nitty Gritty Cookbook by Bristol Publishing Enterprises, Inc. I had trouble locating the publishing company online to get permission to print the recipe, so I hope this will give them proper credit. The recipe was listed as Wholesome Sweet Muffins on pgs. 39-40.
I made few of my usual adaptations to their original recipe, so the version I’m posting is mine (with notes referring to the original). The basic recipe in the cookbook is for a plain muffin (pg. 39), but includes ideas for several variations (including the addition of blueberries) on pg. 40. The one they recommended was for Jam Muffins which took the basic batter and added a tsp. of jam on top of each muffin (or layered in the middle of each muffin) before baking. That sounds pretty good too, so I may just try that one day as well.
Anyway…on to the recipe…
Quick & Easy Blueberry Muffins
1 cup all-purpose flour
3/4 cup whole wheat flour (or you could just use a total of 1-3/4 cups all-purpose flour)
2-1/2 tsp. sodium free baking powder (or regular baking powder, as in the original recipe)
1/4 tsp. salt (the original recipe called for 1/2 tsp.)
1 cup fresh blueberries (you can also use frozen, just rinse & drain them first)
3/4 cup fat free (skim) milk (the original recipe called for whole milk)
1/4 cup egg substitute (or 1 egg)
1/3 cup oil
1 tsp. fresh lemon zest (one of the recommended variations)
1/2 cup Whey Low Type D (or regular sugar, like the original recipe called for)
(NOTE: The original recipe also suggested using 1/2 cup honey in place of the sugar…however, if you do that, you will need to reduce the amount of milk to 1/2 cup.)
(optional - I always keep some of this on hand…it adds a great touch to all kinds of things!)
1 tsp. freshly grated lemon peel (you can use dried too…whenever I grate fresh, I let the extra dry, and then keep it stored in my spice cabinet)
1 Tbsp. Sugar in the Raw (or any coarse/Turbinado sugar)
Preheat your oven to 400°F, and spray a muffin pan with your favorite cooking spray. (The original recipe recommended using paper liners.)
Whisk together flours, baking powder & salt in a large mixing bowl. Add blueberries, and gently toss to coat with flour mixture.
In a separate bowl, mix milk, egg substitute, oil & Whey Low. Mix well, and stir into dry ingredients until just moistened. (Be gentle, so you don’t mush up the blueberries.)
Let stand for one to two minutes, and then fill muffin pan, each cup should be about 2/3 full. (My large cookie scoop portioned this just right to make 12 muffins.)
Add a generous sprinkle of the topping onto each muffin, and bake 15 to 20 minutes or until golden brown.
VARIATIONS recommended to go with the original recipe included 1/2 cup chopped walnuts, 1/2 cup raisins, 1/2 cup grated, peeled apple, 1 tsp grated orange or lemon rind, 1 tsp jam (per muffin - as described above), 1 slice of banana layered in the middle of each muffin, or a basic streusel topping (recipe not included…feel free to use your own favorite).
These muffins came together very quickly, and took less than 30 minutes to make from beginning to end. I really think the topping added a great finish.
If you’re looking for something fast, easy and delicious for breakfast…this is it! Let me know if you try it…I’d love to hear which variations you decided on.
Have a GREAT week!