With an abundance of blueberries it was hight time we revisited one of our fave cupcake/muffin recipes of all time. FYI I’m not usually a big muffin-in-the-morning type person due to my aversion to AM sugar (though in the PM I’m all about it). Well, the great thing about these bad boys is that they actually feel kind of healthy without the sugar rush and taste good enough to eat for dessert too ;)
{And yes. I am aware that the recipe has no mention of blueberries. We’ve tried subbing in quite a few different fruits in fact, and they were all great, but the berries were the best.}
Here are some modifications that I think improve the flavor (and help it lean towards the healthier side):
instead of buttermilk - greek yogurt
instead of butter - whole milk
instead of all white sugar - 1/2 cup white and 1/2 cup brown
{This part is mega important so here is an extra picture for emphasis... don’t mix the berries in. Add them on top and sprinkle with raw sugar just before you pop 'um in the oven. It gives them this fabulous crispiness on top then the berries make it juicy underneath.}
Happy Breakfast!
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