Fluffy, juicy muffins with bursted blueberries infused with thyme butter. That all is possible, and it all is possible to be made healthy! No joke. The perfect recipe for late summer blueberries to get your sweet cravings fixed while making it healthy.
Muffins, muffins, muffins
While they are super super popular in the US of today, the actually did not originate there. They come from Europe, most likely from England. Makes sense when you think about it, they are often served at English tea as a sweet variety, but also can be savoury and a little different like the „English muffins“, which is more like a bread. Anyway, wherever they come from, we can find them everywhere today. And we all love them. So let’s make them better for us!
What is special about this dish?
I guess, you can assume by reading the name that these are not your average blueberry muffins. First up, they are healthy. How, you are going to read a bit further down! Second, they are really easy to make!! I promise! Third, the blueberries in them are not the regular ones but the are bursted and made with thyme. Really really delicious.
Why are muffins not healthy and how to make them healthy
It is not a secret but still the case that muffins or most baked goods are not healthy. But why actually? The vast majority is made with refined sugar, butter and regular flour. That sugar is not healthy, is pretty well known. It lets your blood sugar pike and basically has „empty calories“ so no nutritional value. Butter goes down pretty much the same line. It is packed with saturated fat and not much else. Regular white refined flour is pretty similar. It does come with carbs and some protein but the fibre is very little.
Healthy muffin substitutes:
- Butter – vegan butter (plant based butter): vegan or plant based butter is made out of plant oils and therefore has way less saturated fats then regular butter.
- White, refined Sugar – coconut sugar: as I already explained a little bit, white refined sugar comes with no nutrients. Coconut sugar on the other hand has a bunch of vitamins, fibre and contains less actual sugar. This makes it better to digest and get nutritional value out of the food.
- Regular flour – wholegrain flour: While regular flour is great in baking, it is not the healthiest. What I would recommend doing is to do half/ half. So half regular flour (for fluffiness and flavour) and half wholegrain flour (for nutrients)
How to make them fluffy
The key to fluffy cakes and muffins are eggs in my opinion. My grandma has always said this and it actually is true. While I am sure there are great fluffy vegan muffins recipes, I have always failed so far at trying to make fluffy, healthy and delicious vegan muffins! Separating the egg and whipping the white separately until stiff is what makes muffins really fluffy. And then folding it under the rest very gently and not mixing with a kitchen machine.
Sunday afternoon baking, coffee & cake with your friends, a picnic with your loved ones, when you are supposed to bring dessert to an invitation or just as a healthy snack / dessert for an afternoon low!
I hope that you will enjoy this recipe as much as I do,
Fluffy and healthy marbled blueberry thyme muffins
A healthy and funny twist on your average blueberry muffins recipe. Fluffy, healthy and really good.
What you will need
- 4 eggs
- 2 tbsp vegan butter (margarine)
- 180 g coconut sugar
- 90 g wholegrain flour
- 90 g flour
- 1/2 tsp baking powder
- 200 g blueberries (can be fresh or frozen)
- a handful thyme
Preheat the oven to 180°C.
Seperate the egg yolks from the whites. There must not be any yolk in the whites.
Add the yolks into a bowl and add 1 tablespoon of the vegan butter and coconut sugar. Whip with an electric mixer for about 10 minutes until creammy and fluffy.
In a seperate bowl whip the eggwhites for about 5-10 minutes with an electric mixer or standmixer until stiff. They should not be runny anymore.
In a pan melt the remaining margarine. Add the thyme and let it infuse it for about 2-3 minutes on medium high heat. Take off the heat and add in the blueberries. Combine well and let the blueberries burst a little bit.
In a bowl combine the 2 flours and the baking powder. Take a bit of the stiff eggwhites and the flour mixture one at a time and gently fold under the yolk mixture witha spatula (do not do this with a whisk or an electric kitchen machine!!). Repeat until everything is folded in.
For the blueberries, remove the thyme from the pan. Then remove the blueberries (only! Not the juices that are left in the pan!) and add it to the dough. Swirl it in gently.
Seperate the dough onto the muffin tins and bake in the oven. If you are meking 12 small muffins, bake for 18-20 minutes, if you are making 6 large ones bake for about 30 minutes. When they are done, sting into the muffin dough with a tooth pick. When it comes out clean, they are ready to be enjoyed! If not, bake a little longer.
Katie // Une Petite Cuisnière