I have a mind to develop a recipe for a muffin that is actually healthy. I love muffins and their compact shape makes them perfect for the busy gal-on-the-go, however eating a puff of cake first thing in the morning makes makes said gal feel terrible. So I’ve decided to embark on my mission and document the process. First up are Whole Wheat Blueberry Muffins.
I used a Barefoot Contessa Recipe, I know her recipes aren’t known for their health benefits, but I wanted to start with a great muffin recipe and see what can be cut out in the future. I used all organic ingredients and substituted 1 cup of organic whole wheat flour for 1 of the 2 1/4 cups of white flour called for by Ina’s recipe. I was inspired by Sarah and this whole wheat zucchini bread recipe. The muffins were delicious, laced with a sweet nuttiness from the whole wheat flour! Next time I will try using more of the wheat flour as I really enjoyed the flavor.
To make the version photographed above use all organic ingredients and substitute 1 cup of wheat flour for one cup of white flour in the recipe below.
Ina Garten’s Blueberry Coffee Cake Muffins
makes 16 muffins
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.