When you have giant box of blueberries~
Blueberries are absolutely lovely, aren't they? Yet it always feels like such a waste to bake with them. Why put all that perfection into a batter or a dough, when its already so perfect? Especially when blueberries cost so much here in Singapore. But today, I found this huge box of them (500g) in the supermarket for just S$4.50! That's the cheapest box of blueberries I've ever bought in 4 years. Seriously. So now I don't mind putting a whole lot into my blueberry muffins.
Still, even if the blueberries aren't on offer, or aren't cheap, it's always worth it when its these muffins. Just that I don't feel so bad about my forever shrinking allowance.
These muffins are really perfect. They're whole grain, butter free, but still soft and moist like any regular muffin. Perfect? I think so. Like my healthier matcha cupcakes, applesauce is used to replace the butter. This time, I added yoghurt and buttermilk to add to the moist texture. By the way, fee free to use entirely yoghurt or entirely buttermilk. I used a mixture of the two because I had a little of each left in my fridge.
If you're trying to stick to your new year resolutions, then bake up a batch of these, because they really are quite healthy. All the flour is wholemeal. There's only 1/4 cup of sugar. Applesauce to replace butter. The yoghurt is non-fat, and the buttermilk is low-fat. Plus, there's blueberries! Just right to fill you up and fuel you all the way to lunch ,assuming you're eating it for breakfast like me.
Oh yea, here's what's even better: because you're not using butter, these no need to cream. Meaning you don't have to use and clean a mixer for this! (Though you can cream butter by hand haha)
Adapted from Smitten Kitchen's Perfect Blueberry Muffins
Makes 9 to 10 standard muffins
1/4 cup sugar
1 large egg
1/4 cup plain yogurt
1/2 cup buttermilk
5 tbsp honey
1/2 teaspoon grated lemon zest
190g wholemeal flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
1. Preheat your oven to 190°C. Line a muffin tin with 10 paper liners or grease each cup.
2. Whisk together applesauce and sugar.
3. Beat in egg, then yoghurt and honey, then the lemon zest.
4. Sift flour, baking soda, baking powder and salt over the batter.
5. Fold in until just combined.
6. Gently fold in blueberries.
7. Scoop batter into muffin tin.
8. Bake for 25 to 30 minutes, until golden brown and a skewer comes out clean. Cool in muffin tin and remove once cooled.