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.