A few weeks ago, I bought a 2.5-pound clamshell of blueberries at Safeway. They were $5! That's a hell of a lot of berries for $5, and I couldn't resist! After a longish bus ride home (any bus ride is longish when one is schlepping 15 pounds of groceries in a flimsy paper sack), I was like, "Man, what am I going to do with all these berries?" So I ate some and froze the bulk of them. Since then, I've been making delicious, delicious blueberry muffins. In addition to being lip-smackingly good, these muffins are also low-sugar and low-cal. Also, they're hella easy to prepare. Here, then, is Simple Daily Recipes' take on the traditional recipe:
- 3/4 cups low fat milk
- 1/2 cup natural applesauce
- 1 egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh blueberries
Preheat oven to 400ºF degrees. Spray muffin pan with non-stick cooking spray.
Blend milk, applesauce, egg in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
Note: the muffins are really good when prepared according to the recipe listed above. My second time making them, I added a teaspoon of vanilla extract and a generous teaspoon of cinnamon, and they were even better. You could probably add a quarter to a half cup more berries, too -- I haven't tried this yet, but I probably will, for batch #3.