Rest assured, I am not here to spoil the party. By “the party” I mean the best kind of conspiracy (sorry, Bigfoot hunters): the big delusion in which we all decided that blueberry muffins are not cake and therefore a breakfast item. We buy into this lie because we want to believe, man! And in this case, no one loses. It’s a wonderful thing, and the very picture of cultural unity.
So… That’s the spirit in which I’m presenting these decidedly hippie-ish ones to you. Please don’t take these babies as an affront to the classic blueberry muffin. Airy, fluffy, whiter-than-white baked goods never hurt anyone; but then again, neither did whole grains and Greek yogurt and all that down-to-earth jazz.
Sometimes you want breakfast and then you want to go do things. Hustlers don’t stop, and we need lasting fuel.
I shouldn’t even be defending these on the merits of their wholesomeness, though–they really are a treat in every sense of the word. The rye-and-berries combo has been on my mind for a while. I forget why… Maybe I looked at actual rye berries at some point and became obsessed unbeknownst to myself–who knows. In any case, I’m happy to see it working out so nicely.
Wherever the inspiration came from, I took most of them to my parents’ house and unless those people are LIARS (Santa comes to mind, so let’s consider the track record here), they ate them all within a couple of days.
They’re dense (…the muffins, not my parents), moist, and not too sweet, they have a bit of seedy texture thanks to the caraway, and they want to go into your belly. Soon-ish, because blueberries are insane right now. My Trader Joe’s is practically giving them away.
That said, don’t let me stress you out about it if you’re a procrastinator–raspberries or blackberries are a fine choice for later this summer, too. Maybe fresh cherries?
If you do make them–and I hope you do–just make you tell them that they’re just as special and important as those luscious, decadent, buttermilky blueberry muffins.
Happy weekend… Muffin.
(Sorrysorrysorry, I had to.)
(Thanks for letting me call you weird pet names, internet. You’re the dopest.)
- 1 cup dark rye flour
- 1 cup whole wheat flour
- 1/2 cup wheat bran
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon caraway seeds
- 1/2 teaspoon cinnamon
- 2 large eggs
- Zest from one lemon
- 1/3 cup brown sugar
- 2 tablespoons molasses
- 7 ounces Greek yogurt (Fage 2% used here)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 cups fresh blueberries
- Preheat the oven to 425 degrees. Grease muffin tins and set aside.
- In a medium bowl, whisk together the flours, bran, salt, baking powder, baking soda, caraway seeds, and cinnamon.
- In another medium bowl, whisk the eggs until beaten, then whisk in the lemon zest, brown sugar, molasses, yogurt, milk, and oil until incorporated.
- Stir the egg mixture into the dry ingredients, then fold in blueberries.
- Spoon the batter into the prepared muffin tins, filling each about 2/3 full (an ice cream scoop works beautifully for this).
- Bake for 8 minutes at 425 degrees, then reduce temperature to 350 and continue baking for another 8 to 10 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool on racks. Makes 12-16 muffins.