Blueberry Muffins (low sugar) [108]

Blueberry Muffins (low sugar)

  • Servings: 12
  • Time: Prep time: 20mins Bake time: 35 mins
  • Difficulty: easy
  • Print

low sugar Blueberry Muffins


Adapted from the recipe ‘Blueberry Bran Muffins” pg34 from the book Baking with Less Sugar” by Joanne Chang

Storage: The muffins can be stored at room temperature in an airtight container for up to 2 days. Unbaked muffin batter can be stored in an airtight container in the refrigerator for up to 1 day.

Author Notes: Joanne Chang uses Bob’s Red Mill brand of wheat bran. She always uses crème fraîche, but sour cream could be substituted.

Review: Compared to Joanne’s Raspberry-Rhubarb muffins, the sugar/flour in this recipe is only about 23% sugar. A whopping difference! So, how did it hold out to the raspberry muffins? Like what Joanne said ‘what these muffins lack in sugar sweetness they more than make up for in bountiful berry goodness’, so the blueberries seems alot but do not attempt to reduce the quantity! Well, they taste a lot like steamed cakes and look like steamed cakes. In fact, they looked underbake!

I did not have wheat bran in my pantry, so I replace it with flour, big mistake! When Joanne said that ‘Bran makes them even more tempting’, I think it is an understatement. Wheat bran adds a sweet nutty flavor to baked goods, which is lacking from these muffins made with less sugar. Without wheat bran, the muffins taste more like steamed cakes and lack the oomph factor, though they taste good.  To do justice to Joanne’s recipe, I am going to give another go at this recipe with wheat bran…

These muffins with their bountiful berries and buttery butter taste good and tempt you to eat more knowing they are low in sugar. I would bake them for friends & family who need less sugar in their diet, but the Raspberry-Rhubarb muffins still win hands down in terms of appearance, flavour and texture.

Ingredients

  • 1¾ cup all-purpose flour
  • 1 cup wheat bran
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 eggs
  • ⅓ cup sugar
  • ½ cup unsalted butter, melted and at room temperature
  • ½ cup whole milk, room temperature
  • ¾ cup creme fraiche, room temperature (see Note)
  • 1 tablespoon vanilla extract
  • 2½ cups blueberries, fresh or frozen

Directions

  1. Center a rack in the oven and preheat the oven to 350ºF/180ºC (325ºF for my Kuche oven). Line the muffin tin with paper liners.
  2. Refer to Daily Herald’s website for the directions.
  3. Bake the muffins for 30-40 minutes (for my oven 35 minutes) or until golden brown and spring back when pressed in the middle with a fingertip. There is a lot (really LOTS) of fruit in these muffins, so they have to be baked enough so the insides of the muffins don’t get soggy.
  4. Remove the muffins tin from the oven, let it sit on a cooling rack for 20 minutes before removeing the muffins from the pan.

 

 

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