Blueberry Muffins Two Ways

 

On our trip to Alaska earlier this summer, we made some wonderful new friends and were lucky enough to enjoy a few meals with them.  These friends are vegan and it was inspiring to see the amazing and delicious meals they have without including any animal products.  I've been trying to work in more vegetarian meals into our week and when I was perusing Gwenyth Paltrow's cookbook the other night I came across her two recipes for blueberry muffins.  She calls one "blythe's blueberry muffins" and the other "healthier version of the blueberry muffins".  Blythe's version contains the usual butter, eggs, sugar, milk and all-purpose flour whereas the healthier version includes spelt flour, soy milk, maple syrup and agave nectar.  I was intrigued... and I happened to have enough blueberries on hand to try both.  Taste test time!

Rob is my opinionated taster who lacks a filter, which I appreciate in the kitchen.  He sampled both of the batters for the muffins, as well as doing a taste test this morning.  I wish I could say that the healthier muffins won, but they didn't... that said, they were quite tasty and had they not been sampled before or after the full-fat version, I don't know that you would think they were anything but delicious!

I've made minor adjustments to both recipes.  For blythe's muffins, I used low fat buttermilk in lieu of 2% or whole milk.  In the healthier version, GP called for 1 cup whole spelt flour and 1 cup white spelt flour - I only had white so I used 2 cups of white.  Aside from a difference in taste, the major difference I noticed between the muffins was that the blythe muffins rose considerably more (and therefore were larger) than the healthier muffins... that is about it!  The Blythe muffins are pictured on the left above and the healthier version is on the right.

Blythe's Blueberry Muffins
Yield = 1 dozen muffins
Active time = 15 minutes; Total time = 45 minutes

Ingredients

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs (preferably organic)
  • 1/2 cup low fat buttermilk
  • 2 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries

Preparation

 Heat your oven to 375°.  Line a 12-cup muffin pan with paper liners.  Whisk butter, eggs and buttermilk in a bowl.  Combine flour, 3/4 cup sugar, baking powder and salt in another bowl.  Stir wet ingredients into dry ingredients; fold in blueberries.  Divide batter evenly among muffin cups.  Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.  Serve warm.

Healthier Version of the Blueberry Muffins

Yield = 1 dozen muffins
Active time = 15 minutes; Total time = 45 minutes

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened soymilk
  • 1/2 cup pure maple syrup
  • 1/4 cup light agave nectar
  • cups white spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries

Preparation

Preheat the oven to 375°.  Line a 12-cup muffin pan with paper liners.  Whisk oil, soymilk, maple syrup and agave nectar in a bowl.  Combine spelt flour, baking powder and salt in another bowl.  Stir wet ingredients into dry ingredients; fold in blueberries.  Divide batter evenly among muffin cups.  Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.  Serve warm.