Craving something tasty, yet want to stay on the safe side? Check out this Blueberry muffin recipe that will be our new pride!

Making most of the stuff shops sell, is not just takes little time and effort (otherwise it wouldn’t be profitable to sell anyway) but can be made way healthier because even if we pump them up with some sort of sweetener, we don’t need to overload them with food preservatives.

Unlike normal or chocolate muffins that -for the unaware reader- can be mistaken for English muffins or vice-versa, depending on which side of the pond we’ve got used to these individually packed cuties, Blueberry muffins can’t be mistaken with anything else.

Blueberry muffins aren’t particularly special, apart from them being muffins with added pieces of blueberries to the batter and sometimes to the top.

As blueberries are low in everything nutritious (except a bit of vitamin C and antioxidants) and provide little energy for their weight, we can happily use them in mostly any recipe, not just as a flavoring and coloring agent but something that adds mass while at the same time lowers our overall calorie intake too.

Sure, a handful of berries aren’t really relevant if we pump the rest of the batter up with fat and high calorie sweetener but if we’ve gone off sugar and our taste buds got back to their old self, we can skip on a lot of additional sweeteners thus calories to feel blueberry quick bread muffin as tasty as it should be.

In fact, when we are off sugar for a while, real life food that supposed to be nature’s candy, hence sweet, like fruits, can be felt unbearably sweet sometimes. Thus, many times adding fruit to our desserts, apart from being a fun and flavorful addition, it takes up the role of sweetening agent too.

Of course, when we plan to surprise our sugary friends or relations simply adding fruits to something, and expect the compliments to roll in, will be more than just a slight miscalculation on our end. Luckily though, skipped out sugar in the muffin batter can be made up for with an unhealthy amount of confectioners’ sugar on top so even though times change, no muffin will be left behind.

Ingredients

3 medium / 150g Eggs
1 cup / 240g Buttermilk
½ cup / 100g Butter (melted)
1 teaspoon / 5g Vanilla extract
2 tablespoons / 40g Honey or sweetener of choice
1 piece / 45g Lemon’s juice
1 piece / 10g Lemon’s zest
2 cups / 250g Plain flour
1 teaspoon / 6g Baking soda
1 teaspoon / 5g Baking powder
1 cup / 130g Blueberries

How to make Blueberry muffin

In a large bowl, beat eggs until light yellow and fluffy.
Beat in melted butter, buttermilk, salt, honey or sweetener of choice, lemon’s juice, lemon zest, vanilla extract.
Mix in the flour. Some like to do it in batches but with an electric mixer ,we can dump all the flour we like, the machine will do the hard work of mixing everything together in no time.
While the batter is getting ready, coat blueberries in two tablespoons of flour. This step prevents them to sink to the bottom of the baking form.
The last crucial step is, to mix baking powder and optional baking soda to the batter. Keep this to the last minute otherwise the acid in the lemon juice and buttermilk will neutralize the baking soda and baking powder which will result in flat dense muff. Mix the batter well on highest setting of the mixer for a short period of time, about 1 minute top.
Quickly fold the floured blueberries in but don’t move them too much once in the batter as their flour coating can get off fairly easily. Save a couple of them for the top.
Quickly spoon the muffin forms up until about ¾ height then top it with some more blueberries.
Place the blueberry muffins into the middle rack of a 360°F / 180°C preheated oven until the top turns golden brown which should happen when a kitchen thermometer registers 210°F / 99°C, about 40 minutes.