Health Nut Blueberry Muffins
Wonderful! I've made these since 2012! I make four batches (uses 1 quart buttermilk) -- two exactly as the recipe is written, one with 1/2 cup applesauce instead of the banana (for the non-banana guy) and no nuts, and one with applesauce sub again with added apples cut up into the batter and pecans instead of walnuts. Add a whole nut to top of muffin before baking to identify.
Once I didn't have AP flour and used Self Rising and they turned out not as flat (from extra baking powder) and tasted the same. IF you use the Self Rising flour, you can fill the muffin cups heaping (rounded) as they do not rise a lot and the batter is really fluffy. If you use the AP flour, this will make them spread over the edge, so stick with the recipe directions of filling to the top.
I use frozen blueberries as I make these year round. One reviewer said the muffins were not sweet enough - I would think that depended on your fruit. Need a REALLY ripe banana (black speckled one) and sweet blueberries. The wild blueberries are not always sweet and add extra grit. If you get frozen blueberries, feel the bag, you want the large ones which are generally pretty sweet. Stir frozen blueberries into flour to coat them, when adding liquid do not overmix or turns batter blue. Large ones sink so reserve a few for top before baking.
Real buttermilk is key. Tried with the powdered kind and made a taste difference, not bad, but not as good as the real thing! Pint size is perfect for two batches. Freeze well!
1 user found this review helpful
May 27, 2014