Better than Store-Bought: Blueberry Muffins

By , Bryn Mooth
Editor's Note: This is a part of a series about how to re-create some of your favorite healthy foods at home.
A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. Although they’re not the oversized, mile-high sugar bombs you might find at a gourmet bakery, these double-blueberry muffins are pleasantly light-textured in spite of being made with nearly half white whole-wheat flour.
At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day. Add a carton of low-fat yogurt, and you have a satisfying and delicious breakfast of under 300 calories. (Compare that to a "low-fat" blueberry muffin from your favorite coffeehouse, which has 430 calories!)
1 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 cup lowfat buttermilk
1/4 cup canola or vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup frozen blueberries (see Tip)
1/4 cup dried blueberries
coarse sugar for sprinkling, if desired
Preheat oven to 400 degrees. Place paper muffin liners in a 12-muffin baking pan.
In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, table salt and cinnamon. In a smaller bowl, whisk to combine buttermilk, vegetable oil, egg and vanilla. Using a rubber spatula, slowly and gently fold the liquid ingredients into the flour mixture, carefully stirring the batter so there are no clumps of flour, about 10 strokes. Batter will be thick and not completely smooth. In a small bowl, toss the frozen and dried blueberries with a pinch of flour, and add them to the batter, folding them in gently.
Use an ice cream scoop to divide batter among 12 muffin cups; cups will be nearly full. Sprinkle tops of muffins with coarse sugar if desired. Bake for 20 to 25 minutes. Remove pan from oven and let cool slightly.
Tip: You can substitute fresh blueberries in this muffin recipe; plan to reduce the baking time by a couple of minutes. If you use frozen berries, keep them frozen before stirring them into the batter.
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Bryn Mooth is extending her 20-year career in publishing as an independent journalist and copywriter. She shares seasonal recipes, kitchen techniques, healthy eating tips and food wisdom on her blog