When I was getting ready to write this post I did some research on the history of the blueberry muffin. I thought it might be interesting…I’m a nerd.
Among many blueberry muffin recipes, chacha answers, and ‘can my –insert animal- eat blueberries?’ inquiries, was a site about Minnesota and their official muffin. Did you know a state could have an official muffin? It said that a group of 3rd graders convinced the State Legislature to give Minnesota a state muffin. Since blueberries grow there in abundance, they decided on the blueberry muffin.
The blueberry muffin is probably my favorite type of muffin. I like it not too sweet, moist, and fresh…straight from the oven. Unfortunately, it is very difficult to find a blueberry muffin, nowadays, that’s not packed with preservatives, GMO ingredients, and tons of processed/refined sugar. Looking at the ingredients list for a blueberry muffin on one very famous coffee shop’s website, I found that it contained 29 grams of sugar (3rd on the ingredient list), modified corn starch, natural flavors, and cellulose gum (eat wood pulp? no, thanks.) I don’t even want to go into what I found in other bakery’s websites.
This, and the fact that we just got a huge carton of fresh blueberries yesterday, had me craving a nice, safe, homemade blueberry muffin. I’m a little bit of a control freak.
Blissful Blueberry Muffins
Makes 12 muffins
-1 cup whole wheat flour
-1/2 cup spelt flour (or more whole wheat flour)
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1 tablespoon chia seeds
-1 1/2 – 2 tablespoons flax meal
-1/4 teaspoon ground cinnamon
-2 eggs, whisked
-heaping 1/2 cup mashed banana (about 1 very large banana)
-1 tablespoon honey
-1/4 cup unsweetened applesauce
-2 tablespoons melted coconut oil
-1/2 teaspoon vanilla extract
-1 teaspoon water
-1 1/2 cups fresh blueberries (you can use frozen, just reduce the amount a bit)
1. Preheat your oven to 350 degrees F.
2. Place muffin liners in a 12 hole muffin tin and spray with non stick spray.
3. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, salt, chia seeds, and flax meal together.
4. In another bowl, combine the eggs, mashed banana, applesauce, honey, water, coconut oil, and vanilla extract.
5. Pour the liquid mix into the flour mixture and fold till just combined. (Don’t over do it!) It will be thick, but if it’s too thick add a little more water.
6. Gently fold the washed blueberries into the batter.
7. Pour the batter into each sprayed muffin liner until about 3/4 full.
8. Bake for about 20 minutes, or until golden brown and tops are firm.
9. Let cool on a wire rack (for as long as you can stand) and then store in the fridge or freeze.
If you like your blueberry muffins higher on the sweet scale, add some coconut sugar into the batter or sprinkle some on top!
I ate two right out of the oven, I couldn’t help myself. I told you they were my favorite.
This recipe is easily doubled, so you can bake a bunch and then freeze them to enjoy later on. (if they last to ‘later on’)
Happy muffin munching!
What’s you favorite type of muffin?
Until next time,
“First we eat then we do everything else.” M.F.K. Fisher