My favorite recipes for blueberry muffins are sweet and cake-like enough to make Andrew's eyebrows rocket up in disapproval, so I've been on the hunt for a healthier alternative. While this recipe isn't exactly healthy—especially if you're out of vegetable oil and use a half cup of melted butter instead, as I did—it does include some bran, gets part of its sweetness from maple syrup, and offers plenty of gleaming berries.
I don't make muffins often because if they're around I'll eat them one after another, whether they're mediocre or stellar. I should really reserve them for occasions when guests will help me out by eating their share. The best accompaniments for blueberry muffins are, of course, bacon and eggs, but to keep things lighter you might offer ramekins of plain full-fat yogurt with drizzles of maple syrup, and a bowl of clementines for those who want a little something more.
- Yield:16 muffins
- 2 cups flour
- 1 tablespoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 1/4 cup pure maple syrup
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 1 cup fresh or frozen blueberries
- 1/2 cup wheat bran or wheat germ
Preheat the oven to 400°. Grease your muffins tins or line with paper lines.
In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the wet ingredients into the dry. Stir in the berries and bran.
Fill the muffin cups 3/4 full and bake for 20 minutes or until golden brown. Cool for 5 minutes in pan before removing.