For some reason, I was having a major craving for some homemade blueberry muffins. So off to the internets I went in search of the best muffins around.
Sally's Baking Addiction popped up and her recipe (along with her photos) looked super yummy! Of course, when someone's blog is named Baking Addiction, you know it's gotta be good, right?
So my little baking buddy and I got right to work making the muffins. Oh my, they are wonderful! I highly suggest you try them!
Here is Sally's recipe
Makes 15 muffins. Each muffin is 131 calories each based on using nonfat vanilla greek yogurt and unsweetened almond milk. Muffins taste best the next day, like most banana bread recipes. Muffins remain fresh and moist stored at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
- 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- 1/2 cup light brown sugar, loosely packed (or dark brown sugar)
- 1 cup mashed very ripe banana (about 2 large very ripe bananas)
- 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
- 1 large egg, beaten
- 3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
- 1 and 1/4 cup fresh or frozen blueberries
In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
*Do not use cupcake liners, muffins will stick to liners.