Sunday, July 17, 2011

Blueberry Muffins (Low-Fat and Delicious!)

Blueberries. Never met someone who didn't like 'em. Same goes with muffins. I absolutely love love love blueberry muffins. They are the reason I exist. Actually not really. I exist for chocolate chip pancakes too.
But one of the things I love most about a good muffin, blueberry or not, is the crunchy, crisp muffin top. Poorly made muffins and/or grocery store muffins leave out this vital element and therefore deliver a mediocre, all-around squishy product. But alas! This problem is easily solved through the use of one special ingredient. Turbinado sugar. If you don't have it, I would recommend going out to the grocery store and buying yourself some assoonaspossible. Or you can just visit Starbucks or Caribou and steal yourself some packets. They come in the little brown paper packaging. I won't tell anybody. But really, use some. I promise, it will make a difference.

See? Even this blurry muffin liner is beautiful. 

Blueberry Muffins (adapted from this link)


3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of cinnamon
1 cup sugar
1/2 cup applesauce
1 egg
1 cup plain, unflavored yogurt
2 cups fresh blueberries
Vanilla extract
Softened butter or muffin cups for muffin tins
Turbinado sugar 

Preheat your oven to 385 degrees. Then look at it funny for a little while because you have never preheated your oven to 385 degrees before. Sift together the first 5 ingredients, through cinnamon. In a larger bowl, whisk together the sugar, applesauce, egg, and half a cap full of vanilla until just combined. Fold in the blueberries. Pour into the prepared muffins tins and sprinkle with Turbinado sugar. Bake for 20-25 minutes and let cool in the pan on a rack. Enjoy! 

Sift your dry ingredients...

Try very hard not to eat the majority of the batter...

Finish by sprinkling with Turbinado sugar!

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