I recently attempted to make a healthy version of blueberry muffins. Blueberries are in season and on sale at our local market so I had quite a few. Kidster isn’t a fan of blueberries by themselves so I figured I could bake them into muffins and she would eat them. I used this Blueberry Muffin recipe with a few changes. The muffins were not that great. They didn’t go to waste but they weren’t super yummy. My best friend Hetr ate a few when she came to visit but I’m sure it’s because she was just hungry!
Here is what you will need:
- 2 cups sifted, all-purpose flour (I used a cup of flour and a cup of milled oats, I sifted the oats but put the big pieces in anyway, mistake.)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sugar (I used honey instead, the muffins browned really fast!)
- 1/4 cup soft butter or margarine (I used Trader Joe’s coconut oil, the muffins had a distinct coconut flavor…not sooo bad but not great)
- 1 medium egg, lightly beaten
- 1 cup milk
- 1 cup fresh blueberries
I made the muffins as directed and had a bit of batter leftover.
I used my tablespoon cookie scoop to make four little muffles.
Pretty, good for you and delicious!
So the next time you’re making muffins and have a bit leftover, toss it into the waffle iron and you’ll have muffles!
What’s YOUR favorite fruit muffin?