I was flipping through Claire’s Corner Copia cookbook and spied a recipe for sugar-free blueberry bundt cake. The recipe is sugar-free as in no sugar, honey, agave, maple syrup or even sugar substitute. The only sweetness comes from the blueberries and the liquid (a mix of milk, cider and orange juice).
I was a little leery of making the recipe as a bundt cake, but I thought it would be great as muffins.
While muffins have become a euphemism for un-frosted cupcakes, an old-fashioned muffin is just a lightly sweetened quick bread–kind of like a cupcake shaped pancake or waffle. My thinking was that even if the muffins weren’t really sweet enough as is, they could be sweetened to taste by splitting and spreading them with jam or honey (or even maple syrup).
As long as I was looking for healthy, I decided to use whole wheat flour instead of all-purpose and oil instead of butter. I made some other changes, like upping the vanilla, adding a little salt.
The final muffins had a flavor and sweetness level was very much like pancakes or waffles. It is a nice breakfast on the go.
Whole Wheat Blueberry Pancake Muffins
Inspired by a recipe for sugar-free blueberry bundt cake from Claire’s Corner Copia Cookbook
Combine liquid ingredients, whisking well:
3 extra-large eggs, whisked light and fluffy
1/2 cup oil
1/3 cup orange juice
1/3 cup apple cider
1/3 cup soy milk (or more juice)
1 tsp. vanilla
In a separate bowl:
2 1/2 cups flour (I used 9 ounces white whole wheat, 2.25 ounces all-purpose)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. kosher salt (1/4 tsp table salt)
1 tsp. cinnamon (optional)
1 cup blueberries (I would double this next time)
Quickly combine the wet and dry ingredients along with the blueberries. Don’t overmix! It should be a bit lumpy like pancake batter.
Divide batter into 12 well greased muffin cups (they will be full to the top; I used muffin paper liners, but the muffins stuck to the paper, so I would grease the paper liners next time) and bake at 375 degrees for 25 minutes.