Blueberry muffins have been calling my name since the colder weather. A hot, steamy muffin straight out of the oven, split in half with a little pad of butter: the perfect morning.
I don’t have a sweet tooth and rarely make anything that is in the cookie/cake/muffin category. These muffins are only sweetened with banana and maple syrup, so the sweetness is subtle and lets the flavor of the blueberries shine. If you like sweeter muffins, feel free to add more syrup.
Simple is better. After testing this recipe a bunch of different ways, my favorite is the simplest.
A bowl of dry ingredients and a bowl of wet ingredients get mixed together and poured into muffin tins. It really takes maybe 10 minutes to get everything done and in the oven.
These muffins are hard to ruin. I have tried different ratios of all purpose and whole wheat flour. I’ve made these with 100% whole wheat flour (picture below).
Sometimes I add protein powder. Sometimes I use my leftover sourdough starter in there.
Chai tea can easily replace water. Sour cream or yogurt are both a delicious addition for some of the liquid volume.
This is a base recipe (before you add the blueberries) that you can modify easily. I’ve never made a batch that didn’t turn out.
Simple. Unfancy. Oil-free. Refined sugar free. Blueberry muffins.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- ¼ cup vanilla protein powder (optional)
- pinch of salt
- 1 banana, mashed with a fork
- ⅓ cup almond milk
- ⅓ cup maple syrup
- 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons of water, let sit for 5 minutes to gel up)
- ½ - 1 cup of water
- Preheat your oven to 400 degrees F
- In a medium mixing bowl, whisk together dry ingredients.
- In a separate bowl, mix together wet ingredients.
- Pour wet ingredients into bowl with dry ingredients and mix until mixture is a dry shaggy ball.
- To finish batter, slowly add water, continuing to mix until you get the consistency of a really thick pancake batter.
- Line baking tins with parchment paper or muffin papers and scoop batter to fill cups about ¾ of the way.
- Bake for 30 minutes and check.
- Do the toothpick test: if a toothpick goes into the center and comes out clean, they're done. If the toothpick comes out with batter stuck to it, bake for another 5 minutes and keep checking this way.
- When muffins are done, remove from baking tin, and let cool on a wire rack for a few minutes.
- Split in half, pad with butter, and enjoy. You can freeze these or keep them in your fridge if you'll eat them in the next few days.