Easy Weekend Muffins | Whole Green Love

28 Mar

If you follow us on facebook or twitter (and if you’re not, please “like” us or become a follower!), you know that this past Saturday morning was one of those mornings that I just had to make a batch of homemade blueberry muffins. My go-to recipe finder is the Food Network’s website, especially when I already have an idea of what I’m looking to make. So, I typed in “blueberry muffin” and came up with this fabulous recipe from Emeril Lagasse: Blueberry-Raspberry Muffins with Streusel Topping. Love that man…and this recipe.

This simple recipe is easy to make even when you wake up starving! The only real prep work that needs to be done is chopping up some walnuts and mixing it all together. I don’t often have buttermilk in the house unless I happen to have it for a specific recipe. Here’s a tip to make your own: pour 1 tablespoon of vinegar or lemon juice in the bottom of a measuring cup and then pour enough milk in to hit the 1 cup mark. Let stand for 5 minutes and you are all set. Don’t let those recipes for buttermilk pancakes or other bakery recipes stop you when you notice you are just missing that little container of buttermilk.

These muffins were great! Very moist and they had great flavor from the sweet blueberries, tart raspberries, and the pizzazz from the lemon zest. And how do you not love a muffin that has a crumbly top? All made healthy, of course, by the chopped walnuts. The recipe said it would make 1 dozen muffins. I ended up with decent sized muffins and this recipe gave me 5 extras. 17 muffins – BONUS!

If you are looking for a healthier version to what Emeril whipped up, try using 1 cup of whole wheat flour and 1 cup of all-purpose. For the berries in this recipe, I used frozen blueberries and raspberries because I happened to already have them in our freezer. While we do a great job of meal planning in this house, sometimes I just wake up in the morning on a weekend with an urge to bake something specific…and I don’t always have exactly what the recipes calls for. Don’t be afraid to use some substitutes! Once the summer farmers’ market gets into gear, try throwing some currants into your muffin recipe. Check out our posts from August about black and red currants for more tasty info and recipes!

What homemade treats did you whip up this weekend?

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