Healthy Blueberry Fruit Muffins - Minus the Taste of Kelly Ripa's Dryer Lint

Hey guys. I gotta admit I stopped blogging for awhile, until I noticed in my absence I was getting visitors from all over the world. If you want your post to generate hits apparently all  you have do to is include the words: banana bread, moist, sour cream and ricotta cheese.... I mean we're talking a universal language right there.


That being said this week in our household "To bake or not to bake" is the question.  No matter how many times I convince myself I am making muffins for my son or husband's lunch, experience shows I am really making them because I  would like to eat them, 3 or four of them in fact - ostensibly in one sitting and definitely with butter.


So once again I find myself back at square one: the search for the moderately healthy yet tasty muffin. So often "healthy" is synonymous with "tastes of Kelly Ripa's dryer lint" (no offense Kelly. You are awesome - like a super-ripped small child). Its just that healthy AND delicious appears to be a goal only conglomerate chains of healthy food supermarkets can accomplish with teams of professional chefs, nutritionists and actual scientists at their disposal.


However I assure you  these babies are good, real good - perhaps even a trifle too good....


In this case "moderately healthy" becomes synonymous with: " defrost in your oven at 10 p.m. at night because your microwave isn't working and - yes you know its 8 hours 'til morning when you could totally justifiably have a muffin but gosh-damn-it you don't want to wait that long, you gotta get you some blueberry muffin right now" - kind of good.


Uh Huh. I said it. There's no shame.


So without further ado, I hope you enjoy these.


Did I mention they freeze well?


Ha ha...They do.



Healthy Blueberry Fruit Muffins

1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
pinch of salt
2 TBSP ground flax seeds
1/4 cup ground almonds
1 TBSP ground corn flour
2 eggs
1/8 cup butter (plus butter to grease muffin tins)
1/8 cup coconut oil
1 tsp vanilla
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 - 2 cups frozen blueberries
1/2 cup dried cranberries
1 cup yogurt
1/4 cup milk (approximately)

1) Grease muffin tin and preheat oven to 375 (I always use butter. Lets face it, it just tastes better).
2) Stir together flour (white, brown, almond, flax, and corn), with salt and baking powder.
3) Beat eggs, add yogurt and vanilla
4) Mix brown and white sugar, and melted coconut oil and butter with your egg mixture.
5) Fold bowl of wet ingredients into dry ingredients, adding milk until mixture is wet enough to slowly slide off of a spoon.
6) Fold in frozen berries
7) Fill muffin tins to the top and bake for approximately 35 mins, or until a golden brown.