blueberry muffins, redux (a revised recipe)

muffins

Blueberries were on sale at the grocery store this weekend so I grabbed a big container of them with thoughts of making a batch of muffins.  It’s been a while since I used this recipe and when I read through it again, I decided to try making them without adding sugar.  I know that probably sounds crazy but I figured that the sweetened condensed milk should make it sweet enough, and they actually turned out just fine.  So here is a tweaked version of the original minus the sugar.

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I found them to be a little lighter this time but still crisper on the outside with a chewier middle.  I managed to make a dozen regular sized muffins and 18 mini muffins.  I used paper liners for the larger ones and an ice cream scooper to fill them about half way full this time (the original recipe says to fill them about 3/4 full), and baked them for 26 minutes.  I didn’t use any liners for the mini muffins in a non-stick baking pan, so I had to use a butter knife to scrape around the edges in order to get them out.  I baked the mini muffins for 18 minutes.

So here is the revised recipe in case you want to try the no sugar version:

Ingredients:

– 3/4 stick (6 tbsp) unsalted butter
– 1/2 tsp salt
– 1 Tbsp baking powder
– 2 cups of all-purpose flour
– 2 eggs
– 1 – 14 ounce can of sweetened condensed milk
– 2 cups of blueberries, rinsed, stems removed

Directions:

1.  Pre-heat the oven to 350 degrees.  Put the butter into a microwave safe mixing bowl and melt for 30 seconds in the microwave.  You can also use room temperature butter if you have time (or can remember!) to let it soften on its own, but the recipe also works if it is slightly melted and softened.

2. Add the salt, baking powder, and eggs and continue to mix until it is well blended.

3.  Add the sweetened condensed milk and the flour.  The batter will be quite thick but keep mixing it until you see very little flour.

4.  Add the blueberries and stir well to combine.

5.  I like to use an ice cream scoop to put them into a paper-lined muffin pan but you can easily use a small spoon.  Fill them about half full.

6.  Bake them for 25-30 minutes or until they get brown and crisp on the outside (baking times will vary – you know your oven better than I do!).  Remove them from the oven and let them sit in the pan for another 5 minutes before removing them onto a rack to cool.  Enjoy!

Note: for the batch of mini muffins, I added a handful of dried unsweetened coconut flakes to the batter after I had baked the larger muffins.  They add a tiny bit of texture and crunch to the muffin.

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If you’ve used the original recipe before and end up trying this one, I’m curious to see what you think of the outcome without the added sugar.  Please feel free to leave a comment below with your feedback.  And happy baking!

[Also, I feel I should state that this is in no way meant to be a “no sugar” recipe because there is definitely sugar in the sweetened condensed milk.]

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One Comment Add yours

  1. Nothin better than blueberry muffins!

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