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.