Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve tried out almost every variation there is- I’ve used different types of flour, tried decreasing the oil/butter content, made them with peanut butter, with applesauce- they all turned out dry, or too wet, or not sweet enough, or too sweet, or too hard, or too nutty, or just too healthy. These are the first batch that taste like something someone you could get in the store. The best part? There’s no butter or oil!
2 cups all purpose flour
1 teaspoon baking powder
⅓ cup sugar (feel free to use brown or white)
4 egg whites
1 ¼ cup milk
2 cups blueberries
2 teaspoons vanilla
Preheat the oven to 375 F.
Start by mixing the egg whites and sugar. You don’t have to beat them until they’re stiff- which I think is a blessing, because my hand mixer is in the dishwasher and the last time I beat egg whites by hand my arm just about fell off. Remember how at the start of the year I said I was going to try to be less dramatic? Yeah, that’s not going well.
Pour in the vanilla, and mix that in too. You can decrease the quantity of vanilla, if you like.
Mix in the baking powder, then alternate mixing in the flour and milk.
Throw in the blueberries, gently mix them in so they don’t explode,
and grab a muffin tin. You can use liners if you want- but I always associate wrappers with cupcakes. See, cupcakes are frilly and sugary and my reason to live. Muffins are solid and filling and healthy. This somehow translates to no wrappers for muffins in my head. I just spray the tin with lots of nonstick spray- there’s nothing worse than having to pry a muffin out with a knife. Bake them at 375 for 20 minutes, or until they’re golden brown and a toothpick inserted in one comes out clean!