Once upon a Thursday I felt like baking something, so I delved into my file of recipes I've been wanting to try and came upon the blueberry muffin recipe from Cooks Illustrated. In an effort to make them healthier and after talking with Ashlee, I decided to sub 1/2 of the flour for a mixture of whole wheat flour and ground oatmeal.
This recipe is super simple to throw together, and the muffins came out super moist. And even better, they taste like a healthier muffin, but not in an "eww this is freaking nasty" kind of way.
BLUEBERRY MUFFINS, a little bit healthier
Adapted from Cooks Illustrated
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 ground oatmeal
1/2 tsp table salt
1 Tbsp baking powder
1 cup granulated sugar (7 ounces)
4 Tbsp unsalted butter, melted and cooled slightly
1 1/4 cups fat-free sour cream (10 oz.)
1 1/2 cups frozen blueberries
1. Adjust oven rack to middle position in oven and heat to 350 degrees.
2. Spray a standard muffin tin with nonstick cooking spray.
3. Whisk flour, whole wheat flour, ground oatmeal, salt and baking powder in a medium bowl.
4. In a second medium bowl, whish egg until well combined and light in color (about 20 seconds).
5. Add sugar to egg and whisk vigorously until thick and homogenous (about 30 seconds).
6. Add melted butter to wet mixture in 2 or 3 steps, whisking to combine after each addition.
7. Add sour cream to wet ingredients, whisking just to combine.
8. Add frozen berries to dry ingredients and toss gently to combine.
9. Add wet ingredients to dry ingredients and fold gently until batter comes together and berries are distributed evenly (about 20-30 seconds - small spots of flour may remain and batter will be thick).
10. Use an ice cream scoop or large spoon to drop batter into greased muffin tin.
11. Bake 25-30 minutes until light golden brown and toothpick inserted into center of muffin comes out clean.
12. Invert muffins onto wire rack, stand muffins upright, and cool at least 5 minutes.
Yield: 12 standard muffins