The Perfect Fix: Blueberry Strawberry Muffins

I guess everyone has the thing he/she does when they’re blue.  I either bake or craft.  I’m due for some time off of work but in the meantime, I’ll deal with the stress in a productive way.  Hence, the baking today. 😀

The book this recipe is adapted from is Easy Breakfast & Brunch.  I got it at Marshalls a couple of years ago (for $2.99) but never really went through it.   A newish cookbook + being bored with current breakfast choices + a self-imposed “mental health break” from work today = make something!  😀

As usual, I didn’t follow the recipe as is.  In trying to keep the glycemic index down, I substituted some of the ingredients to make it more healthy.   In less than an hour, I had the perfect little muffin (loaves) that can be eaten right away or frozen for up to a month.

Let me know if you try the recipe!  I love the fact that fruit and not mostly sugar sweetens this muffin.  The result is a muffin that isn’t overly sweet — perfect for anyone who’s trying to eat healthier.

Ingredients:

  • 1 cup white flour
  • 3/4 cup whole wheat flour (substituted for white)
  • 1 tbsp baking powder
  • 1/3 cup of raw brown sugar (substituted for superfine white sugar)
  • 1 medium egg (substituted for 1 large)
  • 1 1/4 cup milk (buttermilk used to make muffins more moist since wheat flour was used)
  • 1 capful vegetable oil (substituted for 1/4 cup)
  • 1 cup fresh blueberries
  • 1 cup puree strawberries (not called for in original recipe)

Instructions:

  • Sift flour and baking powder, then add sugar.
  • Mix all wet ingredients together in a separate bowl.
  • Stir wet mixture into dry ingredients — stir just enough to make a coarse lumpy mixture.  Do not over-mix!
  • Fold blueberries and strawberries in the batter using only a few strokes.  Over-mixing makes the muffins dry and tough.
  • Spoon the mixture into greased muffin pan, filling each up about 2/3 full.  Bake in a preheated oven (375 degrees) for 30 mins. or until golden and firm to the touch. 
  • Let muffin tin cool for 1 min then turn out onto a wire rack.  Eat warm.

Muffins should be eaten within 24 hours or left to cool then frozen for up to 1 month!

Cheers to breakfast!!!  All that delicious strawberry, blueberry gooey yumminess!

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8 comments

  1. Those look amazing, and your substitutions sound perfect to me. (Mmm, strawberry pureee. The cookbook was totally missing out by not adding that, as far as I’m concerned.)

    1. They taste amazing! The older they get the better they taste. And yes … big mistake leaving out the strawberry puree! They don’t know what they are missing. LOLOL! 😀

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