When I started cooking for myself in my college apartment, I didn’t make complicated recipes. I didn’t experiment with fresh herbs or spices. Though I did conquer a pre-Thanksgiving turkey during my senior year, the other 99% of my meals were basic, simple and reflective of the meals I ate growing up: pasta with homemade marinara sauce, turkey chili and baked chicken parmesan.
For me, when I first left my parents house, I worked to create a satellite home wherever I was: be it the relatives’ apartment where I lived for my first months in New York City, the apartment I shared with three roommates and finally, my one-bedroom in Hoboken.
It isn’t until I moved to Chicago that it really occurred to me that as an adult, I could set up my home however I like. I might not clean or organize my kitchen cabinets the same way that my mother does. I might keep my cleaning agents under the bathroom sink instead of the kitchen sink and use different brands of canned goods than my parents, but if one thing is constant, it’s the occasional urge to cook foods I grew up with.
Blueberry muffins are such a classic baked good that I almost can’t believe I haven’t written about them sooner. I’ve always liked blueberry muffins, from homemade to the famous Starbucks version. They’re not a staple in my diet, because depending on the recipe muffins can be high in calories and fat.
This version replaces half the flour with whole wheat, for an extra boost of fiber and plenty of antioxidant power from the generous addition of blueberries.
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon grated nutmeg
- 2 large eggs
- 1 cup milk or cream
- ⅔ cup sugar or packed light brown sugar
- ½ cup butter, melted or ½ cup vegetable oil
- 1½ cups fresh or frozen, thawed blueberries
- Preheat the oven to 400 degrees F. Grease a standard 12-muffin pan or line with paper liners.
- In a large bowl, whisk together flours, baking powder, salt and nutmeg. In another bowl, whisk together butter or oil, milk or cream, sugar and butter or vegetable oil.*
- Add the wet ingredients to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. DO not over mix, the batter should not be smooth. Divide the batter among the muffin cups.
- Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes or longer. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.