When I think of blueberry muffins, the image my mind conjures up is a squishy muffin that you can buy in crinkly plastic from a convenience store. They are always mushy, and have blueberry sink holes all over. Not delicious. In the past, I would always pick whatever other kind of muffin was being served before a blueberry muffin.
Then a few weeks ago, I bought a giant bag of blueberries from Sam's club. We use them in shakes, mostly, and Fox enjoys eating a small bowlful sometimes (they make a huge difference as he has been teething). One day I was trying to come up with a fun new muffin type, and I thought of adding blueberries.
I have had success baking with blueberries in the past, particularly when I grind them up in the food processor before adding them (I still can't get past the sink-holes). This time I added them to a fun, refined sugar-free muffin that is a winner in every sense of the word. Incredibly pretty, delicious and totally kid-friendly. You should probably add them to your dinner menu this week!
Carrot Blueberry Rye Muffins
Makes 12 Muffins
3/4 cup rye flour (you can also use whole-wheat flour)
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/8 tsp all-spice
3/4 cup honey
1/3 cup vegetable oil
2 medium eggs
6 oz grated carrot (about 2 medium, shredded)
3/4 cup frozen blueberries, partially ground in a food processor)
1 Tbs all-purpose flour
Preheat your oven to 350°F.
In a large bowl, mix your flours, baking powder, baking soda, salt, cinnamon and all-spice.
In a stand mixer, combine your honey, oil, and eggs.
Add the dry ingredients to the wet ingredients and briefly mix until they just start to come together. A few streaks of flour are fine. Add your grated carrot and briefly mix.
Now, combine your partially ground frozen blueberries with the 1 Tbs flour. It might be easiest to just add the flour to the food processor and mix them briefly with a spoon. Basically, you just want to absorb some of the wetness of the blueberries.
Add the blueberry/flour mixture to the stand mixer, and VERY briefly mix them into the muffins. If you mix them too long, you will end up with purple muffins, which don't look delicious to eat.
Bake for 20-22 minutes in your preheated oven and remove them once you can poke them with a toothpick and have it come out clean.
Let them cool for 5 minutes, then carefully turn them out and place them on a cooling rack for another 5 or so minutes. They are best warm with a little butter.