During my growing up years, my parents would sometimes treat my sister and I to a special breakfast of muffins. Not just any kind of muffin though, Martha White Wild Berry Flavored Muffins. Yes, flavored muffins. Nothing wholesome can come from a pre-packaged mix that’s flavored.
Here is the ingredient list:
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, ARTIFICIAL BLUEBERRY BITS (DEXTROSE, PALM OIL, PREGELATINIZED YELLOW CORN FLOUR, CITRIC ACID, ARTIFICIAL FLAVOR, RED 40 LAKE AND BLUE 2 LAKE), ARTIFICIAL STRAWBERRY BITS (DEXTROSE, PALM OIL, PREGELATINIZED YELLOW CORN FLOUR, CITRIC ACID, ARTIFICIAL FLAVOR, RED 40 LAKE, YELLOW 6 LAKE AND BLUE 1 LAKE), DEXTROSE, CANOLA OIL, CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), MODIFIED CORN STARCH, CALCIUM CARBONATE, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, DISTILLED MONOGLYCERIDES, SALT, EGGS WITH SODIUM SILICOALUMINATE ADDED AS ANTICAKING AGENT, CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, CALCIUM SULFATE, NIACIN, IRON, CITRIC ACID AND BHT (ANTIOXIDANTS), VITAMIN B6 HYDROCHLORIDE, RIBOFLAVIN, THIAMIN MONONITRATE, VITAMIN B12.
Take note of the artificial blueberry and strawberry bits. No sign of actual fruit here. Also, packed with preservatives and sugar, this can hardly be considered a breakfast item. As an adult, I now see how convenience isn’t always the best route to take.
Naturally since this revelation, I’ve been on the hunt for a healthier replacement for my nostalgic tastes. Thankfully I found just the recipe to satisfy my Wildberry cravings. Averie Cooks has a recipe called Skinny Blueberry Muffins made with Greek yogurt and coconut oil and only 1/2 cup of sugar. Winner, winner, chicken dinner!
Moist and fluffy on the inside, sweet and tangy from the Greek yogurt, and jam-packed with fresh blueberries. This muffin was a total homerun. My dad even liked them, and that is saying something. I’m so glad I found this recipe.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup milk (2%, almond, cashew, etc.)
- 1/4 cup liquid state coconut oil
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries tossed in 2 Tbsp flour
- Preheat oven to 425F. Spray non-Stick 12-cup muffin pan with cooking spray and set aside.
- To a large bowl, add the flour, baking powder, salt, and whisk to combine; set aside.
- To a separate large bowl, add the egg, sugar, milk, oil, Greek yogurt, vanilla, and whisk until combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined.
- Add the blueberries and fold gently to incorporate.
- Evenly distribute the batter into the cavities of the prepared pan using a 1/4 cup measuring cup, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.
- Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a domed top.
- Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start watching closely at about 16 minutes.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.
My apologies for not providing more pictures of the muffins. I just got so excited about the recipe and the taste and forgot to document. You will just have to trust me when I say these muffins are fan-tas-tic! I may even try making these with strawberries… I foresee a kitchen experiment in my future!