Summer filled mini muffins! Ripe tender blueberries with every bite and the hint of tart and freshness that compensates the intense sweet – that is what these muffins offer.
An image of the lovely summer time is summoned by the little purples brimming and pregnant with sweet juice. Relaxed time with kids, late mornings, and afternoons spent well with jokes and giggles finally ending on a purple note and purple stained mouth and teeth. What have we been doing? Eating blueberries of course!
The blueberry boxes were selling for less than a dollar. That meant I completely lost my mind and bought us more than we could handle. When we get fruits and berries, we try to have them fresh and raw for as long as we can and blueberry sustains pretty long in the refrigerator. Even after that we had too much. Some were frozen and then these muffins got overloaded. I love the way these berries becomes deep purple when cooked, getting bigger juicier till it cannot hold up anymore and pops.
Recipe Inspiration: Tartlette’s Blueberry Muffin Recipe. I made quite a few changes; used whole wheat pastry flour and converted this into eggless version for my MIL. In the recipe below I have mentioned both the original one with egg (I am sure this works) and my eggless version. We barely finish a regular sized muffin so I baked them in mini muffin pans, hence the amount have been reduced to about half of the original.
Blueberry Lime Muffins
Ingredients: (makes 26 mini muffins)
- 1 3/4 cups whole wheat pastry flour or unbleached all purpose flour
- 3/4 tablespoon +1/2 teaspoon baking powder
- 1/4 cup sugar
- a pinch kosher salt
- 1/2 stick butter, melted
- 1/8 cup firmly packed brown sugar
- 1 large egg, at room temperature OR 1/4 cup applesauce
- 1 tablespoon vinegar (Use this only if you are NOT using egg)
- 1/8 cup heavy cream
- 1/2 cup whole milk, at room temperature
- zest of 1 lime
- 1 tablespoon lime juice
- 3/4 cup fresh or frozen blueberries
Preheat the oven to 350F and line a muffin pan with muffin liners, or coat with cooking spray.
In a large blow, whisk together the flour, baking powder, sugar and salt. Set aside.
In a medium bowl, whisk together the melted butter, brown sugar, and egg until smooth. (OR if you are making it eggless, whisk the brown sugar, melted butter and applesauce. Stir in the vinegar.)
Whisk in the heavy cream and milk until combined.
Add the zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils. Add the fresh blueberries and toss with your fingers to combine and coat. Make a well in the center of the bowl. Pour the butter mixture into the center of the well; sprinkle the lime juice and using a spatula, gently pull the flour mixture into the center of the well until just combined. The batter will be kind of sticky not runny.
Divide the batter among the muffin cups, filling each until 3/4s of the way up. Bake 20 minutes. (if you are making regular size muffins the baking time will be longer – about 30 minutes ).
Remove from the oven, let cool on a wire rack.
They turned out to be moist, fluffy and airy. This is the first time I worked with whole wheat pastry flour and the muffins did taste different than the regular all purpose flour muffins – the kind of difference that you would notice in processed and whole grain food; more grainy and less smooth. But this is what I love about it. The muffins did not miss the eggs – they fluffed as good.
A healthy wholesome breakfast muffin, for any time treat for a quick munch or on the go. Laugh if you may at my strange taste, but I love my muffins really cold and would not mind splitting them and filling them with some vanilla ice cream and make a dessert out of it.