Blueberry Muffins, made with wholesome ingredients and fresh, local, seasonal blueberries, are baked in bakery-style muffin cups to deliver the best café experience right at your house.
Song of the day: Arcade Fire – Electric Blue
It’s berry season, can you tell? I am trying to fully take advantage of the summer bounty, eating and utilizing berries in as many ways as I can think of. And today I’m riding the blueberry train.
Can you believe that other than strawberries and wild blackberries, in my previous years in Italy I wasn’t used to eating other berry varieties? I ate strawberries in abundance; they were (and probably still are) my favorite fruit and in another post, I recall an episode where when I was a child I ate so many strawberries that I developed a rash and my mother thought I had measles, lol. As for blackberries, they are part of my beautiful childhood memories picking the wild ones in the countryside with my father, and they were destined -mostly- to making jam. I remember the dark stains in my hand and mouth trying to eat as many as my belly allowed before filling the weaved basket my father gave me and I can still hear my father’s warning to pay attention to the thorns because the blackberry bushes were intricately connected with thorn bushes.
As for blueberries, or even less, raspberries, they are connected to the memories of the sporadic holidays in the mountains in the Alps in the summer. I say sporadic because it happened only a couple of times. When faced with the decision of where to spend the summer holidays, in the mountains or on the seaside, you knew where to find me.
And it wasn’t as obvious to find these berries in grocery stores in Rome, they were sold mainly in specialty fruit stores among the imported fruit, and my mother would only buy what was in season, organic, and local. Kind of like me today, lol. So they were never in our house.
My first, real, full immersion experience with all kinds of berries, that now include Saskatoons, haskaps, red currants, chokecherries, gooseberries, was here in Canada and since then, when it’s berry season I have a blast!
I wish I had discovered blueberries before, so juicy, plump, sweet and a bit acidic. I just love them! I eat them by the handfuls, add them in smoothies, in my Greek yogurt bowl, in cakes, tarts, pies, and muffins.
These Blueberry Muffins are wholesome, easy, quick, and most of all, delicious. I cannot eat store bought or café-style muffins anymore. I find them too heavy in butter or bad oils, refined sugars, and other unknown ingredients.
Plus, it really doesn’t take much to put them together.
Blueberry Muffins, here’s what you need:
- organic flour (I used 2 parts of all-purpose and 1 part of white whole wheat)
- unrefined sugar (I used organic coconut palm sugar, I really have a passion for it, and turbinado sugar, another passion of mine, a raw sugar with coarse sugar crystals perfect for toppings, or in coffee 😉 )
- vegetable oil (whatever you have or prefer, I used sunflower oil, but organic canola oil work well, too)
- 1 egg, organic from free-range chickens (they’re happier, therefore, their eggs are healthier and tastier)
- milk (for us only organic milk, but you can go dairy-free as well)
- blueberries, fresh or frozen, better the seasonal local ones, but whatever floats your boat
- pinch of salt and baking powder
No funny ingredients and I’m sure you already have all of them, or you can adapt the recipe to what better suits your need. The result will still be a fantastic muffin, soft and moist and a bit crumbly, juicy from the blueberries, moderately sweet and with a nice sugary crunchy topping.
Song of the day: Arcade Fire – Electric Blue.
- 1 1/2 cups all purpose flour
- 1/2 cup white whole wheat flour
- 1/2 cup coconut sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil (I used sunflower oil)
- 1 cup blueberries
- turbinado sugar (for the topping)
- Preheat the oven to 400° F and line a muffin tin with paper liners or grease the cups.
- Combine the flours, sugar, baking powder and salt in a large mixing bowl and blend them together with a whisk.
- In a separate bowl, combine the egg, milk and oil, and beat with a whisk until frothy.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients and mix with a wooden spoon until just incorporated.
- Lastly fold in the blueberries, gently.
- Use a spoon or an ice cream scoop to fill the muffin cups to 3/4 full.
- Sprinkle some turbinado sugar on the top.
- Bake for 20-25 minutes or until a cake tester into the center comes out clean.
- Let them cool on a wire rack.
They freeze well, well wrapped in plastic, for about a month. Warm them up in the oven, and they're as good as fresh.
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