CHARLESTON, W.Va. -- I'm always on the watch for any recipe that has whole wheat as an ingredient, especially for biscuits or muffins, hoping that the nutrition numbers will hold up to make the food allowable.
Some recipes claim to be "healthified" because they have tossed in granola or a chunky cereal, yet have so many calories and carbs from those ingredients that it doesn't seem worthwhile to make them.
The muffins today turned out to be a great find when I made them for the first time a couple weeks ago. Low in calories and only one carb choice, I was attracted by the fact that the recipe was very straightforward, contained antioxidant rich blueberries and that buttermilk was also a component. It lends creamy smoothness while still being low fat.
A minimal amount of sugar offset any berry tartness and the oil helped retain moistness.
I never bake muffins at temperatures as high as the recipes direct, which may help with moistness. Instead of the traditional 400 degrees, I usually go with 350. I think my oven thermostat is permanently locked at that number.
However, this recipe said 375, and that's what I used. Watch them closely after 15 minutes of baking and remove them from the oven the minute you can gently depress the center top and it springs back. Don't overbake.
For variation, you could omit the blueberries and go with chopped bananas, apples, peaches, whole blackberries or raspberries instead. If using apples, add a little cinnamon or apple pie spice with or without the nutmeg.
Whole-Wheat Buttermilk Blueberry Muffins
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon baking powder