The Atlanta Journal-Constitution
WHOLE-WHEAT BLUEBERRY MUFFINS WITH HONEY AND CARDAMOM
These muffins are not only tender and moist, bursting with berries and wafting with the fruity aroma of cardamom, they are better for you too, made with whole-grain flour, healthful oil and with less sweetener (in the form of honey) than most muffins have. You could keep them refined-sugar free, if you prefer, but a finishing sprinkle of coarse sugar is a worthy flourish delivering a delightful crunch.
Storage notes: The muffins can be refrigerated in an airtight container for up to 3 days, or individually wrapped and frozen for up to 3 months.
½ cup neutral oil, such as grapeseed or canola, plus more for brushing the pan
1 cup whole-wheat flour
¾ cup whole-wheat pastry flour, white whole-wheat flour or all-purpose flour
1½ cups fresh or frozen (unthawed) blueberries
1½ teaspoons baking powder
1¼ teaspoons ground cardamom
½ teaspoon baking soda
¼ teaspoon fine salt
2 large eggs, at room temperature
½ cup mild honey
½ cup plain full-fat or lowfat yogurt
1 teaspoon vanilla extract
3 teaspoons demerara or turbinado sugar (optional)
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly brush a 12-cup muffin tin with oil.
In a medium bowl, whisk together both flours. Place the blueberries in a small bowl. Take 1 teaspoon of the flour mixture and sprinkle it over the berries, tossing to coat evenly.
Add the baking powder, cardamom, baking soda and salt to the bowl with the flours and whisk to combine.
In a large bowl, whisk together the eggs, oil, honey, yogurt and vanilla until well combined. Add the dry ingredients to the wet and stir until just combined; do not overmix. Gently stir in the blueberries.
Evenly divide the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Sprinkle the top of each with ¼ teaspoon of the sugar, if using.
Bake for about 17 minutes, or until a wooden toothpick inserted in the center of one of the muffins comes out clean. Let cool in the tin on a wire rack for 15 minutes, then run a butter knife around the muffins to loosen them and unmold. Serve warm, or let cool completely. Makes 12 servings (makes 12 muffins).
Nutrition information per serving (1 muffin, using whole-wheat pastry flour and low-fat yogurt): Calories: 210; total fat: 10 g; saturated fat: 1 g; cholesterol: 36 mg; sodium: 162 mg; carbohydrates: 28 g; dietary fiber: 3 g; sugar: 14 g; protein: 4g This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice. From cookbook author and registered nutritionist Ellie Krieger.