Very Blueberry Low-Fat Muffins

For a very long time, if a muffin didn’t have chocolate in it, then I considered it a waste of my time. While it was hard to go wrong with a muffin top no matter the ingredients, the puffy little cakes struck me as uninspired, pedestrian. If I was going to a cafe for breakfast, I was going to go big: chocolate croissant, brownie, cinnamon roll, not some lumpy, fruity, frequently stale ball of dough.

I can’t pinpoint when exactly the tides changed. I know that when I was trying to eat a little healthier, I went from one extreme to the other, switching out my chocolate chip cappuccino muffins for raisin bran. For a while I force-fed myself the things, but over time there was a shift in me. Now I want my muffins stuffed full of berries, be they raspberries or strawberries or cranberries or, best of all, blueberries.

This recipe makes fluffy, light, and not-too-sweet muffins that go well with a creamy latte or a hot cup of chai. Not only are they low in fat, but they’re low in calories, too (approximately), meaning you could easily eat two or three in a sitting without it being a diet buster. Calories aside, I won’t extol the health virtues of this muffin, since you’d have to be living under a nutritional rock to be unaware of all the benefits of blueberries. The most important thing, after all, is the flavor. (In the end, a food can be the healthiest thing in the world and not be worth eating because of a foul taste. I’m looking at you, natto.) Even my younger sister, who is an extraordinarily picky eater, was happy to get her nosh on with these muffins. If you like a subtle sweetness and a burst of fruit flavor, these muffins are more than worth a shot.

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Pumpkin Spice Muffins

I’m a bit of a pumpkin fiend. I think it’s a result of shying away from pumpkin pie for most of my childhood (the thought was too radical for me, so I stuck with my chocolate mousse and apple pies). Now that I know how great all things pumpkin are, I’m always trying to make up for lost time.

Since my favorite past time is abusing free wifi privileges at cafes, I’ve been exposed to my fair share of pumpkin muffins. For the most part, they’ve been delicious. But I do have my complaints. I’m a firm believer in cream cheese frosting on cupcakes, but I don’t really want it in my muffins. I especially don’t want it in there if it’s going to be distracting from a perfectly good pumpkin flavor.

These pumpkin muffins are no frills. Of course, you could thrown some chopped nuts, dried fruit, or chocolate chips in there. Next time I make them, I plan on going with pecans, cranberries, and dark, dark chocolate. But there’s no need to mess around and turn this into a kitchen sink muffin because the pumpkin speaks for itself. This is a light, moist, and flavorful cake that is just short of a cupcake-like sweetness. The spices on top lend a little crunch, but if you wanted to gussy it up, you could go the cream cheese route (I’ll forgive you).

These are great alongside some granola and yogurt for breakfast, or paired with a hot latte.

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