Spiffed-Up Blueberry Muffins

Hi dear readers, it’s my last blueberry post.

Whole-Grain Blueberry Muffins~ Erin's DC Kitchen

Spiffed-up blueberry muffins! So, what’s spiffed up about them?

Spiffed-Up Blueberry Muffins~ Erin's DC Kitchen

Well, the addition of whole grain flour of course. Why that? Read on friends.

My mom would crank out classic blueberry muffins every summer after we went picking. I always got excited about them, but didn’t love them (sorry mom).  I could not put my finger on the exact reason why I didn’t enjoy the muffins as much as I should have until I read a recipe from Nigel Slater. He pointed out that some muffins have a metallic taste which is due to the leavening agent. He recommended spelt flour to get rid of that flavor.

Whole-Grain Blueberry Muffins ~ Erin's DC Kitchen

I didn’t have any spelt on hand, so I improvised, natch. Whole wheat worked just as well, and yielded delicious, moist and chewy muffins. The whole wheat provides a nutty flavor that masks the leavening but compliments the gentle sweetness of the blueberries.

Spiffed-Up Blueberry Muffins ~ Erin's DC Kitchen

Spiffed-Up Blueberry Muffins (adapted from Nigel Slater)

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbl soft butter
  • scant 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • scant 1/2 cup milk 
  • 1 1/2 cup blueberries

Preheat oven to 375°.  Line a muffin tin with 12 baking cups. Mix together the flours, baking powder and soda, and salt. In a separate bowl, cream the butter and sugar. Beat in the eggs, mix to combine, then the vanilla extract. Alternate adding in the flour mixture and the milk, until the ingredients are gently combined. Fold in blueberries. Divide the batter evenly among the 12 cups. Slater suggests sprinkling with oats and demerara sugar for visual effect, but I skipped it. 🙂

Bake for about 20 minutes, or until skewers come out mostly clean when muffins are pricked. Remove from baking tins and let cool on a rack.


– Erin

Avocado Egg Salad

Today’s Meatless Monday post is good enough that you may want to always keep some in the fridge for weekday lunches or snacks.

The creamy avocado and tangy lemon dance on your taste buds while fresh celery provides that classic crunch you expect from egg salad.

I like this because it tastes a million times healthier than traditional egg salad made with mayonnaise.

Serve in a wrap or over a bed of fresh and peppery arugula. It’s so yum, you’ll never want to go back to boring egg salad again.

Avocado Egg Salad

  • 1 ripe Haas avocado
  • Juice of 1/2 lemon
  • 2 green onions, chopped (white parts)
  • 2 celery stalks, split lengthwise then chopped
  • 4 hard boiled eggs
  • salt and pepper

Chop your veggies and put them in a medium size bowl. Chop your eggs by slicing egg in half lengthwise, then place yolk side down on cutting board. Slice in half again lengthwise and then slice widthwise 4 or 5 times. Add to the bowl with the veggies. If pieces of yolk fall out, set them aside to blend with the avocado.

Scoop out the flesh of the avocado into a food processor. Add in any yolks set aside earlier; squeeze the lemon juice into the food processor. Blend until smooth and creamy, no chunks should remain.

Using a spatula, add the avocado mixture to the veggies and eggs. Season with salt and pepper to taste. Gently fold the veggies and eggs into the avocado mixture. Chill and serve! This will keep in the refrigerator for a few days and will not turn brown because of the addition of the lemon juice.


Daily Question: Do you have a favorite traditional recipe that you’ve spiced up with a modern twist?

– Erin