JUST IN TIME FOR BLUEBERRIES! I love summer food. All those berries, sweet peaches and juicy cherries are so easy to serve as snacks (minus the juicy cleanup) but there’s an even better side effect: When I see my three rascals lined up on the counter stools, eating all that fresh goodness I feel like I’m doing something right. If you want to split hairs, this bounty is really Mother Nature’s amazing idea but I’ll totally take credit today. (Hey, when Mother Nature shows up with a broom after lunch, that’s when I’ll really start deferring the high praises.)
So as both of my readers know, we’ve made a lot of muffins–chocolate zucchini muffins, banana oat mini muffins, carrot cake muffins, strawberry muffins, even orange pound cake muffins–but never the old classic, blueberry muffins. And like alllll those muffin recipes before it, this one is full of the good stuff, like oat bran and applesauce but there’s even more something special going on here: not a single crystal of sugar. And these blueberry muffins are still delicious. Here’s how we did it.
- Went to a farmer’s market and bought a big box of blueberries, per Estelle’s request for “blue blues”.
- Rinsed ‘em.
- Updated this recipe for perfect blueberry muffins from Smitten Kitchen.
- And came up with these.
NO SUGAR BLUEBERRY MUFFINS
NOTE: This isn’t a big batch, it only makes 1 dozen regular size muffins, so double if you want more to freeze.
- 2 tablespoons unsalted butter, softened
- 1/2 cup applesauce
- 1/2 cup honey
- 1 egg
- 3/4 cup plain yogurt
- zest of one lemon, plus juice
- 1 cup all-purpose flour
- 1/2 cup oat bran
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup – 1 cup fresh blueberries (or more)
Heat oven at 375.
Grease muffin tins or use liners. Mix butter, applesauce and honey together until slightly fluffy. Add egg and mix. Last, stir in yogurt and zest. Using a sifter, combine all dry ingredients–flour, oat bran, baking powder, baking soda and salt. Mix until not quite incorporated. When you still see flour in the dough, gently fold in the blueberries. Finish mixing by hand then fill muffin cups almost to the top, a little more than 3/4 full.
Bake for 28-32 minutes, or until the tops of the muffins spring back into place when pressed. Cool on a rack.