Healthier Blueberry Muffins

Ellie Kreiger has been a kitchen staple for us these past couple years.  She has brought 3 cookbooks to our kitchen that have all become indispensable.  Each recipe is based on making healthier and most of the time- fresher more flavorful- versions of our favorites.  Cooking from her books makes us feel good about what we make and what we are eating.  In her latest cook book, Comfort Food Fix,  she shares a healthy spin on classic blueberry muffins and true to form, they are just as tender and delectable, our all time favorites still will always be the Fig Muffins, however!  Using half whole wheat flour, low fat buttermilk, applesauce and zest of lemon are all ways in which these muffins add a nutritional punch and flavor to a muffin!

Adapted from

Ellie Krieger Comfort Food Fix

makes 12 muffins

Nonstick cooking spray

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

2 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

2 large eggs

3/4 cup granulated sugar

1/4 cup canola oil

1 cup natural unsweetened applesauce

Zest of 1 whole lemon
1 tsp. pure vanilla extract

3/4 cup low-fat buttermilk

1-1/2 cups fresh blueberries

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.

In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.

In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated.

Gently fold in the blueberries.

Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.




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