Wednesday, July 02, 2014

Eggless Blueberry Banana Whole-wheat Muffins

It is sunny and beautiful outside. The kind when you want to spend each minute outside, soak in the beauty, walk barefoot in the grass and make sunny memories to look back on during the dreary cold winter months. Especially during the weekends. But our days are being planned around World Cup 2014 schedule. The 4.75 year old has started enjoying the matches and now looks for Messi in each match.

Eggless Blueberry Banana Whole-wheat Muffins

So last Sunday afternoon right after Mexico lost to Netherlands, we went blueberry picking and brought home 2 pounds of blueberries and a boatload of memories!


We went to this rustic little farm - Hidden Valley Fruit Farm about 20 miles from our place. 


Now my days are being spent either making something with blueberries or looking for recipes using blueberries. Even though we are adding it to our oatmeal, parfait or eating by the handfuls everyday, there's s plenty left! Till now we have successfully depleted about half our stash and aren't we proud! Keep watching this space for Whole-wheat Blueberry Banana Bread and Buttermilk Blueberry Sherbert/Sorbet (it is chilling in the freezer, I will only know tomorrow if it turned out okay!)

Oh, btw... I have very resourceful friends who are supplying me with lovely recipe ideas! Thanks guys!

This recipe is once again a spin on the basic whole-wheat muffin recipes that I have used in the past. But I have been experimenting with the amount of oil. I reduced it by 2 tbsp and it did not affect the muffins at all!
I have had a few of my readers ask me if the applesauce can be substituted with something. I think 1/4 Cup yogurt might do the trick, but I am yet to try it out.

Ingredients: (Yields about 9 muffins)
  • Whole-wheat flour - 1 Cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 3/4 tsp
  • Cinnamon Powder - 1/2 tsp
  • Salt - 1/4 tsp
  • Applesauce - 1/3 Cup
  • Honey - 1/3 Cup
  • Vanilla Extract - 1 1/4 tsp
  • Oil - 1/2 Cup
  • Buttermilk - 1/4 Cup
  • Banana - 1, big, mashed
  • Blueberries - 1 Cup
The most important thing to keep in mind while making a muffin is perhaps the how its batter is prepared. It is called a 'muffin method' (used for making quick breads, pancakes, waffle batter) where the dry ingredients and wet ingredients are mixed separately first and then folded in gently till fully combined to prevent gluten formation. 

Preheat oven to 350 F. Mash the banana and keep aside.  
In a bowl, sift together the whole-wheat flour, baking powder, baking soda, cinnamon powder and salt. In a separate bowl whisk together the applesauce, honey, oil and vanilla extract. Do not overbeat. Pour in the buttermilk. Buttermilk can be store-bought buttermilk or made at home (notes below). Add the flour mixture to the wet ingredients along with the mashed banana. Fold in the blueberries until just combined.
Scoop in the batter about 1/4 cup at a time in a muffin tin lined with cupcake liners.
Bake for 14-16 minutes - insert a toothpick to check if it is done - it should come out clean.
Cool on a wire rack and store in an airtight container. These should stay fresh for 4 days.

Buttermilk: For making buttermilk at home, add 1 tbsp of vinegar to a measuring up and fill it up to the 1/4th mark. Leave it undisturbed for ten minutes or till it curdles. 


Amrita Roy said...

you had a wonderful experience of picking pounds of blueberries...Muffins are also delicious made from fresh blueberries...Visit my space too

Cocoawind said...

Thank you so much Amrita :)

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