In my mind, blueberry muffins are a delicious, tender, white flour affair–sort of like cake! As often as I create healthy muffin recipes, until now I had not messed with the classic blueberry muffin. But loving blueberries as I do, and because I like muffins to be a healthy breakfast or snack option, it had to be done.
It just so happens that my younger son was having a lemonade stand with some friends the first day I experimented with these. They wanted to sell the muffins along with the lemonade, so I gave them a plateful. The muffins sold quickly (the boys picked the price of a quarter) and the feedback, the boys said, was good. I wasn’t entirely happy though. They weren’t up to my standards and I didn’t feel good about publishing the recipe. Back to the drawing board!
After making some adjustments, I found a version that I really think is terrific. This is a hearty, not-too-sweet spin on the classic. The muffins are loaded with protein and whole grains and take rather well to a smear of mascarpone cheese if you’re so inclined. But most importantly, they are delicious as is. Another element I think is important is for the muffins to still be moist and delicious when they are a couple of days old. These are. You can’t eat them all hot out of the oven, after all!
For this batch, I used a mix of blueberries and black raspberries. Feel free to use any combination of berries or go with the traditional all-blueberry muffin. I wish I could get all those lemonade stand buyers back for a taste of the winning recipe!
**For a new peach-blueberry version, click HERE.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups plain 2% Greek yogurt
- 1/2 cup milk
- 1/4 cup coconut or canola oil (melt the coconut oil; melted butter may also be used)
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 1 large or 2 small overripe bananas, well mashed
- 2 cups fresh blueberries (or half blueberries, half black raspberries)
- coarse sugar, sliced almonds, shredded coconut, granola
- Preheat oven to 400 degrees.
- Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center of the mixture and set aside.
- Combine the yogurt, milk, oil, vanilla, egg, and banana in another large bowl.
- Gently fold in the berries, stirring just enough to incorporate.
- Add the yogurt and fruit mixture to the flour mixture and stir just until moistened.
- Using a large ice cream scoop, fill about 20 greased muffin cups.
- Sprinkle with one of the desired toppings if you wish, and then bake for 15-17 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
- Cool in pans for 10 minutes, and then remove to a wire rack.