As I mentioned last time, my niece has been asking me for a really great blueberry muffin recipe that is also healthy. So I thought I would give that a try. We are five days into our New Year’s resolutions and I wanted to create a baked treat loaded with satisfying healthy ingredients that could serve as breakfast on the go. I found a recipe that had most of what I was looking for. I made a few adjustments and Voila! I stole a tip from Alton Brown on the Food Network-save about ¼ cup of the blueberries and just sprinkle them on top before baking. Press them into the batter with the back of a spoon. They look just like they are bursting with blueberries! This recipe is moist and delicious because of the applesauce and just a bit of oil. It also has buttermilk which I love for baking but let’s be real, buttermilk is a pain. No one drinks it. If you use it for baking you throw away 90% of it every time. So I am standing in the checkout line buying yet another quart of buttermilk for these muffins knowing full well that in a couple of weeks I won’t even try it, I’ll just toss it. Because who would know if buttermilk was sour anyway? So the checker asks me if I drink the stuff. I tell her I just use it to bake with and she tells me they sell powdered buttermilk! WHO KNEW??? Anyway I am now a fan. You just make it when you need it, what a concept.
The muffins are jam packed with whole grain, fiber and antioxidants for a jump start to an active day.
These muffins are starting to smell REALLY GOOD, I wonder if they will make it to breakfast…
*Tip: Store them in the freezer and microwave for about 30 seconds before running off to work. They taste warm and delicious like you got up at 4 a.m. to bake. (of course that would be just nuts!)