To be honest, I actually made Haskap Muffins. Haskap are a small berry that are similar to a blueberry but not as sweet. However, most people don’t have haskaps and the recipe works just as well with blueberries. So, I have called the recipe Blueberry Muffins.
Before I get into the recipe, I have a question to pose. Who decided muffins should be huge and cake like? When I was growing up, muffins just cleared the top of the muffin tin, had a nice moist texture with just a bit of chew and were a breakfast staple, not a meal unto themselves. If you know, tell me what happened.
The recipe is at the end of the post.
I started by mixing the dry ingredients together. Then I measured out my berries. Beat the eggs quite thoroughly. Add the liquid ingredients to the eggs.
Pour the liquids into the dry ingredients and just mix until the batter is moist. Don’t worry about a few lumps. Too much mixing will make the muffins tough.
Mix the berries in.
Spray 12 muffin tins with baking spray and divide the batter among them. Another question, why do muffin recipes make 12 muffins and muffin pans come in 8 muffins per pan?
Bake the muffins until a toothpick inserted comes out clean. Cool for 5 minutes and take out of the muffin tins.
I love this old style muffin. Using the multigrain cereal gives it a bit of grit. If this bothers you, use bran or flour in place of the cereal. However, I prefer a bit of texture to my muffins and we could all use the extra fibre. There are a downside to these homemade muffins. They tend to disappear.
The Old Fat Guy
- 1 1/2 cups all purpose flour
- 1/2 cup Bob's Red Mill 10 Grain Cereal (may use wheat germ, bran, oat bran or flour)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 2 eggs, well beaten
- 1 cup milk
- 1/4 cup butter, melted
- 3/4 cups blueberries (frozen is fine)
- Preheat oven to 400 F.
- Mix dry ingredients together.
- Mix eggs, milk and butter.
- Stir egg mixture into dry ingredients just until dry ingredients are moistened. The batter should be lumpy.
- Add berries.
- Spray muffin pans with baking spray.
- Spread batter between 12 muffin cups.
- Bake for 15 to 18 minutes. A toothpick inserted into the muffin should come out clean.
- Cool in pan for 5 minutes.
- Remove muffins from pan.