Happy 1st Monday in 2016! Most people’s resolution is to eat healthier. To be honest that is mine every year and it never works out. I love baked goods way too much to give them up. I thing everything is okay in moderation.
To start off the year I though I would try making healthier baked goods. This week is blueberry muffins. The recipe I used is not the healthiest but many substitutions can be made to make it healthier.
Sugar can be replace with applesauce. When replacing sugar take away ¼ of a cup of liquid. 1 cup of sugar = 1 cup of applesauce.
I found this photo on GREATISIT. It tells you what can be replace what, how much you need and what recipes it will work in.
While theses aren’t the healthiest the best part is the crumble topping. It is just flour, brow sugar, melted butter and ground cinnamon. Really simple but really yummy!!!
For the muffins I added blueberries while the mixer was going to try and get a purple color. Since I was using fresh blueberries the mixture turned gray. I think thawed frozen blueberries would give a better color.
These baked for 30 minutes but the ones with out the liners took an extra 15 minuets to bake.
In addition to the crumble crystalized sugar was also added. I found that a lot of crumble should be added before baking because it gets spread out as the muffin bakes. The best batch was the one with a lot of crumble on top.
I also found that the muffin itself wasn’t very sweet. I prefer overly sweet muffins so I would add more sugar and more milk to make the batter less thick.
I hope you try this recipe. If you do let me know by tweeting it @thekatiekakes or on Instagram @thekatiekakes
Have a great week!
Love
Katie ❤
Recipe from Martha Stewart.
Blueberry Muffins
INGREDIENTS
FOR THE CRUMB TOPPING
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
FOR THE BLUEBERRY MUFFINS
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar and mace, for topping (optional)
DIRECTIONS
- Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liner. Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
thekatiekakes.com 
I’m with you on the idea of trying to eat healthier in the new year, but I too have a love for baked goods…I’m going to test these out to see if they satisfy my craving for a baked good…Probably won’t, but it is worth a try. haha. Thanks for sharing!
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I am going to be trying out healthier recipes this month and posting about them. I completely understand I love baked goods especially doughnuts. haha. Have fun and I hope they are delicious. Thanks for reading!
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