Last week the people at Swerve sent over a lovely sample pack of their sweetener. I’m still testing it in different things and will give you the verdict soon, but along the way I discovered a really good recipe for whole wheat blueberry muffins. I like this one because it calls for whole wheat flour, a ton of blueberries and just enough butter to give you a normal (as opposed to rubbery or dry) muffin texture. And for some reason I think it would be really awesome with blackberries and maybe a pinch of lemon zest.
This version of the recipe makes six muffins. The original version was from a magazine called Family Fun and made 12 muffins, but the link no longer works so I’ve removed.
Update: I’ve reworked this recipe a bit over the years to the point that it’s not really at all like the old Family Fun recipe. In fact, it’s more like one from King Arthur, which is easier to make and doesn’t require an electric mixer. These muffins do not have eggs, but rather a very generous amount of buttermilk which makes them moist and heavy, but delicate at the same time. Make sure to give them plenty of time to cool before serving.
- 140 grams whole wheat flour or white whole wheat (about 1 to 1 ¼ cups)**
- 1/3 cup tightly packed light brown sugar (70 grams)
- 3/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla
- 3 tablespoons vegetable, canola oil or melted coconut oil
- 3/4 cup buttermilk (or yogurt, but not Greek yogurt)
- 1/2 cup frozen blueberries (can use more or less), fresh okay
- Preheat the oven to 400 degrees and line six muffin cups with paper liners or spray with cooking spray.
- Measure out the flour by weighing it, then mix together the flour, sugar, salt, baking powder and baking soda. Add cinnamon if using.
- In a mixing bowl, stir or whisk together the vanilla, vegetable oil and buttermilk (or yogurt).
- Add the flour mixture to the buttermilk mixture and stir until blended, then stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until golden brown. Loosen edges and let the muffins cool for about 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.