By Rachel
One of my favorite breakfasts is a muffin, cut in half and grilled with butter like you would a grilled cheese...so crispy on the outside but soft and cake-like in the center. I have about 30 pounds of blueberries in my freezer right now so I have been experimenting a lot with different blueberry recipes. Last week I made a recipe from Real Simple magazine, and they were really good, but the flax seed flavor was a little too overwhelming to become a favorite. This week I used a Martha Stewart favorite of mine and simply substituted the strawberries for blueberries. Delicious!
You will need:
1 1/2 cups fresh or frozen blueberries (the original recipe calls for 1.5 cups sliced strawberries)
1/3 cup plus 1 tablespoon sugar (the 1 Tbls should be course ground decorating sugar)
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together blueberries and 1/3 cup sugar. If you are using fresh fruit, lightly mash berries; set aside.
1 1/2 cups fresh or frozen blueberries (the original recipe calls for 1.5 cups sliced strawberries)
1/3 cup plus 1 tablespoon sugar (the 1 Tbls should be course ground decorating sugar)
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together blueberries and 1/3 cup sugar. If you are using fresh fruit, lightly mash berries; set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined.
Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
