Pancakes? Too sweet. Bacon and eggs? Too greasy. Yogurt parfait? Eh, been there, done that. Oatmeal? Don’t even ask. Sunday morning breakfast can be full of options, but with half of the weekend already over you deserve to be picky. You may want to lay in bed all day and treat yourself to an indulgent breakfast; or keep it lean before a 5 mile run. Hillary usually wants to be lay in bed a little bit longer while I’m gearing up to go…we compromise with a long walk. Whatever your appetite, day’s plan or mood, these whole grain blueberry muffins will surely satisfy.
This recipe comes from Julia Moskin via The New York Times. We omitted the orange streusel topping because we wanted these muffins to still have some simplicity. Filled with carrots, blueberries, oats, walnuts – there’s nothing more you really need. Indulgent, but still healty-ish, it’s the perfect way to start your morning. And if you take sometime to make these on Sunday morning, you’ll have muffin breakfasts for the rest of the week!
- 2 cups all purpose flour
- 2/3 cup whole wheat flour
- 2/3 cup yellow cornmeal (preferably fine-ground)
- 2/3 cup rolled oats (not the instant version)
- 2/3 packed light brown sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp nutmeg (or additional cinnamon)
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 1 1/3 cups coconut oil or neutral oil like canola
- 2/3 cup maple syrup or honey
- 4 eggs
- 2 cups grated carrots or tart apple
- 1 1/2 cups blueberries
- 1 cup chopped toasted walnuts
- Assemble all the ingredients on your table / countertop for birds-eye Instagram photo. You are baking on Sunday morning, it deserves documentation.
- Heat oven to 425°F. Heavily butter your muffin tin or use paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder and soda, cinnamon, nutmeg, and salt
- In a smaller mixing bowl, mix together the wet ingredients: buttermilk, oil, maple syrup and eggs.
- Pour the wet ingredients into the dry ingredients and carefully mix. Don’t over mix, the batter can be a bit lumpy. Stir in carrots, blueberries, and walnuts.
- Let the batter rest for 15-20 minutes. You can use this time to post the earlier “prep” photo to your Instagram story. After resting, give the batter a light stir to make sure it’s thick and fluffy.
- Plop enough of the batter to almost fill the muffin indentation. Mound the center so you’ll get nicely rounded tops.
- Place tin in oven and reduce temperature to 400°F. Bake for 18-20 minutes. Cool muffins in the tin on a rack for 5-10 minutes and then remove.
Details: Makes about 24 small/medium sized muffins