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.
Total Time: 30 minutes Yield: 24 regular muffins OR 54 mini muffins
- 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
- 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