I feel like I’ve talked about muffins so many times on this blog. Sooo let’s just skip that for now.
Instead, let’s talk about what we do on Saturday nights.
Now, I refuse to ever say that I’m old. Unless I get to live to, say, 103. I am 28 years old—mosdef not old. And if you are also 28 years old (or even close) you are not old either, my friend!
But, what I do on the weekends sure.have.changed.
For instance, these healthy blueberry muffins pictures—along with several others you’ll see coming up—were edited on a Saturday night. Granted, I did have a glass of wine by my side, but I was utterly content hanging out on my couch with The Vampire Diaries playing in the background, pouring my little heart away into Photoshop.
And seriously, I kinda wouldn’t wanna have it any other way. For a while, anyway. Occasionally I get in the mood to really party – but let’s face it, my version of party isn’t really the same as my former ‘Purdue Alysia’ self as we jokingly like to call it. I’m not older – just wiser and have grown to appreciate a good night of sleep.
I told Kyle last weekend that I’ve really been enjoying our weekends at home. We have an ambitious student loan debt pay-off goal for this year, so we are trying to save as much money as possible. We don’t ever have a problem keeping it low key and hanging out at home, but if we give ourselves the money to spend, we’re gonna spend it.
We also then realized we really aren’t missing out on much, because we haven’t had any invites to turn down lately either. I don’t think it’s because we’ve suddenly become unpopular (we’re too awesome for that), it’s because many of our friends are saving money too, or pregnant, or have new babies. Some day we’ll float around to one of the other boats, but for the time being we’re sticking with debt.
So let’s make the awkward topic switch back to muffins.
I learned a couple things making these bad boys. The first, how to make muffins rise higher and not sink. Two, baking with agave can be tricky.
I learned from Sally’s Baking Addiction that pre-heating the oven higher than the normal baking temp will cause the batter to shoot up higher. Pretty cool stuff. Although I need to get better at my batter distribution, because some muffins were bigger than other ones.
The second nugget of knowledge I learned is that agave browns faster than other sweeteners. The first batch I made with agave were brown almost through the middle. I was totally bummed – they were getting really brown on top, but not completely cooked through. This is because agave has a very high percentage of fructose, which has a lower caramelization point than most other sugars. So if you bake with agave, lower your oven temperature by 25 degrees. You might have to bake your food a little longer in the process. Or, just don’t use agave and choose honey instead.
And now, take this recipe and make it pronto!
Healthy Blueberry Muffins
- 3/4 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 1/2 teaspoon baking soda
- dash salt
- 1 tablespoons of 6 packets of stevia
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 cup honey
- 1/2 cup Greek yogurt
- 1/2 cup coconut oil
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla
- 3/4 cups blueberries (I used frozen organic wild blueberries from Costco)
- Preheat the oven to 425 degrees.
- In a small bowl, whisk together flours, baking soda, salt, stevia, and cinnamon.
- In a separate bowl, mix together egg, honey, Greek yogurt, almond milk, and vanilla.
- Melt coconut oil in the microwave, it should take about 30 seconds. Mix into egg mixture.
- Stir in dry ingredients, whisking 30ish times until mixed. Batter will be slightly lumpy.
- Fold in blueberries.
- Grease a 12 cup muffin pan, and add batter evenly to each cup.
- Set oven to 375 degrees, and place muffins in oven. Bake for 17-20 minutes, until baked through and an inserted toothpick comes out clean.
Courses Baked Goods
Serving Size 1 muffin
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 8 g
Unsaturated Fat 1 g
Cholesterol 16 mg
Sodium 188 mg
Total Carbohydrates 28 g
Dietary Fiber 1 g
Sugars 13 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Also another tip – I always bake with frozen fruit. Mostly blueberries and cranberries. It works just the same as fresh fruit!