I really love baking, but the problem with that hobby is that I have zero self-control around sweets. In my apartment it is rare that any baked goods will last longer than 48 hours. A lot of “healthy” baked goods aren’t as tasty, so I was excited when I found this recipe for delicious but healthy blueberry muffins.
There is no butter here, and only 1/4 cup each of sugar and honey. Instead of regular flour, it calls for whole wheat pastry flour. I didn’t have *pastry* flour, but I had whole wheat regular flour. I looked online and found out that to mimic pastry flour, just add 2 tablespoons corn starch to each scant cup of flour. That’s what I did here.
It worked really well. The muffins aren’t super sweet, so don’t expect the same flavor as your standard muffin from Starbucks or similar places (which are fantastic but basically dessert items). They are mildly sweet and don’t make you feel guilty.
Whole Wheat Blueberry Muffins
from Pastry Affair
Yields 12 muffins
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
3/4 cup milk or almond milk
1/4 cup applesauce
1/4 cup honey
1 cup wild blueberries (fresh or frozen)
Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a separate bowl, lightly beat the eggs. Whisk in the milk, applesauce, and honey. Next, pour the wet ingredients over the dry and stir until the flour is completely incorporated. Gently fold in the blueberries. Divide the batter into 12 greased muffin tins. Bake for 18 to 20 minutes, or until tops turn golden brown. Let muffins cool before removing from pan.