It is important to eat breakfast. Most days I have green tea and oatmeal (if in a rush a few of these) but left to cravings, I would eat muffins with coffee every day. Instead of every day, I treat myself every once and awhile to a hot cup of coffee and a warm pastry.
I love this recipe because it takes the unhealthy ingredients as low as they can go while making a muffin that still tastes delicious. 2 tablespoons of butter, plain non fat yogurt, whole wheat flour, and only 1/2 cup of brown sugar are a healthy compromise to sour cream, 1 stick of butter, regular flour, and the 1 cup of sugar found in many standard muffin recipes.
The original recipe makes an 8″ cake but I wanted to share so baked them into muffins. This recipe will yield 12 muffins but if you want the dramatic store bought look of a jumbo muffin with a huge crown, the key is to add more batter to the muffin cups. I added more blueberries and only made 10 muffins, so the tops would crown over and look professionally made.
Blueberry Coffee Cake Muffins
Recipe adapted from Ellie Krieger
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons melted coconut (or canola) oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 1/2 cups blueberries, fresh or frozen (no need to defrost)
Preheat oven to 375 degrees F. Line 10-12 muffin tins with paper liners.
Whisk together the all-purpose and whole-wheat flours, baking powder, baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts or pecans. In a large bowl, you can use a stand mixer with paddle attachment, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just before combined. Gently with a spatula, fold in blueberries to batter.
Spoon the batter evenly onto the muffin cups. Sprinkle the nut mixture over the muffins, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 18-20 minutes. Let cool for 5 minutes and then unmold and allow to cool completely on a cooling rack.