Ellie Krieger
THE WASHINGTON POST -After biting into one of these tender, moist muffins, I couldn’t help but wonder why every better-for-you muffin I’ve bought at a store has tasted so bad. I’ve all but given up on them because they have unfailingly been disappointing, heavy and dry, more penance than pleasure. I’m not exactly sure where they are going wrong, but I do know where this recipe goes right.
First, mixing regular whole-wheat flour with a more tender variety yields just the right texture, soft and cakelike, with a satisfying heartiness. (For tender flour, I use whole-wheat pastry or white whole-wheat flour to keep the muffin 100 per cent whole grain, but all-purpose is fine, too.)
Second, using enough healthy oil instead of butter keeps the saturated fat down without sacrificing the grain-coating tenderness fat provides. Adding less sweetener and more berries to the batter than is typical makes these better for you, too, without sacrificing taste.
Honey instead of refined sugar not only adds a lovely layer of flavour, it helps keep the crumb extra-moist. (You could keep the muffins refined-sugar-free if you prefer, but I think it is worth the flourish to sprinkle the tops with a crunch of coarse sugar.)
I seasoned these with ground cardamom, which has a heady, fruity aroma that hits you before you even take a bite, and ultimately heightens the flavours of the honey and bursting baked blueberries.
But if you want to switch things up, the muffins are also excellent with a teaspoon of finely grated lemon zest instead of the spice.
WHOLE-WHEAT BLUEBERRY MUFFINS WITH HONEY AND CARDAMOM
Active time: 25 minutes | Total time: One hour
12 servings (makes 12 muffins)
Storage Notes: The muffins can be refrigerated in an airtight container for up to three days, or individually wrapped and frozen for up to three months.
INGREDIENTS
– Half cup (120 millilitres) neutral oil, such as grapeseed or canola, plus more for brushing the pan
– One cup (125 grammes) whole-wheat flour
– 3/4 cup (94 grammes) whole-wheat pastry flour, white whole-wheat flour or all-purpose flour
– 1.5 cups (212 grammes) fresh or frozen (unthawed) blueberries
– 1.5 teaspoons baking powder
– One quarter teaspoons ground cardamom
– Half teaspoon baking soda
– A quarter teaspoon fine salt
– Two large eggs, at room temperature
– Half cup (170 grammes) mild honey
– Half cup (123 grammes) plain full-fat or low-fat yogurt
– One teaspoon vanilla extract
– Three teaspoons demerara or turbinado sugar (optional)
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly brush a 12-cup muffin tin with oil.
In a medium bowl, whisk together both flours. Place the blueberries in a small bowl. Take 1 teaspoon of the flour mixture and sprinkle it over the berries, tossing to coat evenly.
Add the baking powder, cardamom, baking soda and salt to the bowl with the flours and whisk to combine.
In a large bowl, whisk together the eggs, oil, honey, yogurt and vanilla until well combined.
Add the dry ingredients to the wet and stir until just combined; do not overmix. Gently stir in the blueberries.
Evenly divide the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the top of each with a quarter teaspoon of the sugar, if using.
Bake for about 17 minutes, or until a wooden toothpick inserted in the centre of one of the muffins comes out clean.
Let cool in the tin on a wire rack for 15 minutes, then run a butter knife around the muffins to loosen them and unmold.
Serve warm, or let cool completely.
