February 21, 2013

In the Kitchen: Whole Wheat Blueberry Muffins


I have a serious weakness for sweet breakfast treats. French toast, pancakes, pastries, it does not matter. But, blueberry muffins hold a sentimental spot in my heart. Most weekends growing up, my Dad would make blueberry muffins. They were the ones from the box, but they were still delicious. This week, I tried to add a little healthiness to my muffins, and they turned out really well. Swapping regular flour for whole wheat, cutting the sugar in half, and using almond milk and greek yogurt instead of buttermilk; these muffins turned out surprisingly good. Try them for yourself below. 

Whole Wheat Blueberry Muffins 

Muffins
1 3/4 cups whole wheat flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 
1/2 greek yogurt
1 cup almond milk 
1/2 stick melted butter
1 teaspoon lemon zest
1 large egg
1 cup fresh/frozen blueberries 

Topping
1/3 all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt 
2 tablespoons cold butter cubed

Method:
Preheat oven to 375 degrees and spray muffin tin with non-stick cooking spray.

In a large bowl combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl coming yogurt, almond milk, butter, lemon zest, and egg. Stir the wet mixture into the dry mixture. Mix until barley combined, you do not want to over-mix. Fold blueberries into the mixture. Using a large spoon or ice-cream scoop, spoon batter into muffins tins until almost full. 

Place all the topping ingredients in a bowl and cut with a pastry cutter until butter pieces are very small. Spoon topping evenly over muffins.

Bake muffins for 20 muffins, until brown. Serve warm with butter. 




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