Mornings are hard. Making breakfast ahead helps.
Muffins are an ideal grab-n-go, prep-ahead option that–despite their negative nutrition rep–can actually exists as a healthy source of morning sustenance. Just depends on what you put in them. For the recipe below, I opted to go with canola oil over butter to keep sat-fat in check, incorporated 50% white whole-wheat flour to get some good grain action going, and kept the added sugar low by leaning on the sweetness contributed by fresh ripe summer berries. For obvious reasons, I’m pretty into [blue/straw/rasp] berries right now, but you can definitely sub in your fave fresh fruits as well. Peaches will for sure be a welcome addition later in the season.
Make a batch of these muffins on the weekend (or on a low-key weeknight) and have your breakfast plan set for the next few days. Store the muffins in an airtight container once they’ve cooled or individually wrap a few of the batch tightly in plastic wrap, then freeze for next week. Of course, if you still find yourself with too many muffins (not the worst problem to have), love thy neighbor as thyself and share them with a friend or coworker or whoever deserves a muffin in your life. Muffin sharing= serious good karma building.
Berry Breakfast Muffins
1/2 cup sugar
1 Tbsp. fresh lemon zest
1 cup nonfat buttermilk
1/3 cup canola oil
1 tsp. vanilla extract
1 large egg
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh strawberries
- Preheat oven to 400°. Coat a 12-cup muffin tin with cooking spray or line with paper liners, if you prefer.
- Combine sugar and lemon zest in the bowl of a food processor; pulse until zest is incorporated into sugar and fragrant. Add buttermilk, oil, vanilla, and egg to processor; pulse until just combined.
- Combine flours, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Add the buttermilk mixture to bowl and stir gently until almost blended. Gently divide batter equally among 3 separate bowls; fold raspberries into 1/3 of batter, blueberries into another 1/3 of batter, and strawberries into remaining 1/3 of batter. Equally divide the batters among prepared muffin cups.
- Bake at 400° until golden brown, about 16 to 18 minutes. Let muffins cool in pan for 5 minutes before turning out onto a wire rack.
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