Every weekday morning, Wes and I reluctantly wake up and get ready for work. I’ve never really been much of a breakfast eater. I don’t like most cereal, I can’t eat yogurt or eggs, and to be completely honest – I don’t like mornings. Wes, however, has grown up with the understanding that no breakfast = migraine. Admittedly, since I don’t eat breakfast until 10 most days, he has slowly weaned himself from eating it when he first wakes up to eating it when I do (at our first break during work). Still, though, it isn’t easy finding breakfast food that I can eat. I tend to eat a banana a day to keep the doctor away. [grin]
As of late, Wes has been wanting something a little more substantial for breakfast than a piece of fruit. We were meandering through the grocery store one night after work, both of us extremely hungry (which is NEVER a good time to shop for food) – and then I saw them: fresh, plump, pretty blueberries. I quietly picked up a container and placed it in the cart. Wes looked at me suspiciously, “What are you going to do with those? Smoothies?” I grinned. “No, I’m going to make my man some muffins… let’s just hope I can find a good recipe, eh?”
We got home and I started the search for a Kerry-friendly blueberry muffin recipe that leaned more on the healthy side than the sweet side. I found the one that inspired this recipe at Madhuram’s Eggless Cooking. A couple things in mine were different (as you’ll come to realize is a normative thing for me) and they still turned out fantastic! I know it is a little odd to use maple syrup instead of sugar, but the resulting flavor combination is pretty.darn.good.
Blueberry Muffins
Total Time: 30 minutes Yield: 24 regular muffins OR 54 mini muffins
Ingredients
- 1/4 cup ground flaxseed
- 3/4 cups bread flour (all purpose will work)
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup soy milk (almond and rice work, too)
- 1 tablespoon apple cider vinegar
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla
- 2 teaspoons orange zest
- 1- 1 1/2 cups blueberries (fresh or frozen)
- 1 cup sugar (optional) for sprinkling on top of muffins
Instructions
- Preheat oven to 375° for 15 minutes. Line your muffin tins with paper liners or grease them well. Set aside.
- In a large bowl, combine the flax seed, flour, baking soda, salt, and cinnamon.
- In a liquid measuring cup, combine the milk and vinegar well. Add the maple syrup, oil, vanilla, and orange zest.
- Make a well in the dry ingredients and fold in the wet ingredients with a rubber spatula until just moistened. Do NOT overmix. Stir in the blueberries.
- Scoop the muffin batter into the muffin cups that you prepared (Three full tablespoons should do the trick, but if you like taller muffins, use 1/4 cup). If you opted for sugar, sprinkle it on top.
- Bake the muffins until the tops are golden brown and an inserted toothpick comes out clean – Around 15-20 minutes. Ours took around 16.
Adapted from: Madhuram’s Eggless Cooking
Thanks for trying the recipe. I see that you have mentioned 1 cup sugar for sprinkling on top, which should be a tablespoon actually.
I was curious about that – but for some reason Paprika copied it as a cup. Weird, right? Thanks for the correction – & for the recipe!
Yum…blueberry muffins! We are using a lot of blueberries around here…
One thing I notice is that you use ingredients that I do not normally have one hand…like flax seed and even whole wheat flour!
What are some staples that you would recommend to have in home?
Oh gosh – that’s a huge question. You typically have a lot of the staples – but having a small bag of whole wheat flour on hand is always good. Ground Flax can be bought at Sunny Farms in the bulk section, methinks. My “staples” are probably much different than most people, though…. Let me think on this some more. LoveyaMa