Finally, healthy muffins that don't taste like row

After biting into one of these soft and chewy muffins, I couldn't help but wonder why every better-for-you muffin I've bought from a store tastes so bad. I almost gave them up because they were always disappointing, heavy and dry, more penance than pleasure. I'm not sure exactly where they're going wrong, but I know where it's fine.

First of all, mixing regular whole wheat flour with a softer variety gives the right texture, soft and cake-like, with satisfying heat (for soft flour, I use whole wheat pie crust or white whole wheat flour to keep the muffin 100% whole grain, but all purpose is fine too).

Second, using enough healthy oil instead of butter keeps the fats saturated without sacrificing the tenderness of the grain coating provided by the fat. Adding less sweetener and more berries to the batter than usual also makes them better for you, without sacrificing taste.

Honey instead of refined sugar not only adds a nice layer of flavor , it helps keep the crumb extra moist (you can keep the muffins fancy unsweetened if you prefer, but I think it's worth sprinkling the top with a crackle of coarse sugar). I seasoned them with ground cardamom, which has a heady, fruity aroma that hits you before you even take a bite, and ultimately enhances the flavors of honey and bursting baked blueberries. But if you want to switch things up, muffins are also great with a teaspoon of finely grated lemon zest instead of the spices.

Either way, these muffins are a swoon-worthy experience which is in a different class entirely from the healthy muffins you've probably tried before. If you know of a store that makes these as well, let me know. Until I find one, I'll stick to baking my own.

Recommended

These muffins are not only tender and chewy, bursting with berries and giving off the fruity aroma of cardamom, they're better for you too, made with whole grain flour, healthy oil and with less sweetener (in the form of honey) than most muffins. You can keep them without refined sugar, if you prefer, but a final sprinkle of coarse sugar is a worthy adornment of a delicious crunch.

Storage Notes: Muffins can be refrigerated in an airtight container until to 3 days, or individually wrapped and frozen for up to 3 months.

Active time: 25 minutes | Total time: 1 hour

Servings: 12 (makes 12 muffins)

Ingredients:

120ml neutral oil, such as seeds grapes or rapeseed, plus more for brushing the mold

125 g wholemeal flour

94 g wholemeal flour baking powder, wholemeal white flour or all-purpose flour

212 g fresh or frozen blueberries (not thawed)

1½ tsp baking powder< /p>

1¼ tsp ground cardamom

½ tsp baking soda

¼ tsp fine salt< /em>

2 large eggs, at room temperature

170 g of sweet honey

123g whole or light plain yogurt

1 tsp vanilla extract< /p>

3 tsp demerara or turbinado sugar (optional)

Method:

Position a rack in the middle of the oven and preheat to 180 C. Lightly brush a 12 cup muffin pan with oil.

In a medium bowl, whisk r together the two flours. Place blueberries in a small bowl. Take 1 teaspoon of the flour mixture and sprinkle it over the berries, tossing to evenly coat.

Add the baking powder, cardamom, baking soda, and salt to the bowl with flours and whisk to combine.

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In a large bowl, whisk together eggs, oil, honey, yogurt and vanilla until well blended. Add dry ingredients to wet and stir until just combined; do not overmix. Gently stir in blueberries.

Spoon batter evenly into prepared muffin pan. Tap the pan on the counter several times to remove air bubbles. Sprinkle the top of each with ¼ teaspoon sugar, if using.

Bake for about 17 minutes, or until a wooden toothpick inserted in the center of the one of the muffins comes out clean. Let cool in the pan on a wire rack for 15 minutes, then run a butter knife around the muffins to loosen them and unmold. Serve hot or let cool completely.

Nutritional information per serving (1 muffin, with whole wheat flour and low fat yogurt) | Calories: 210; total fat: 10g; saturated fat: 1g; cholesterol: 36mg; sodium: 162mg; carbohydrates: 28g; dietary fiber: 3g; sugar: 14g; protein: 4g.