Here’s the thing, if you have not noticed I reserve the super over the top recipes for Friday. My logic behind this is that everybody loves Friday and therefore Friday deserves a down right awesome recipe. Preferably one loaded with chocolate and maybe some peanut butter and maybe some coconut too or something with lots of cheese oozing out and possibly some avocados. Just because avocados are awesome and just because I need to have one at least once a day, everyday. So you better believe that if I saved these blueberry muffins for a Friday, they must be downright good. Like can I have two or three or even four more good.
Trust me, I would not disappoint you on a Friday.
I actually almost posted something oozing with marshmallows and caramel and chocolate, but I had to stop myself. I had to show you guys these muffins. I hear there is this thing called Mother’s Day on Sunday and since my crazy chocoholic of a mom actually chose these muffins over her beloved oatmeal chocolate chip cookie for dessert the other day I knew I had absolutely no choice but to post these today.
Guys she even ate them completely plain. Like NO butter. She loves butter. Her diet growing up was pasta with butter, rice with butter, bread with butter and steak. Ok, now I see where my seriously picky brothers get it from (only my brother Brendan will eat all foods – including fish and seafood, but of course THIS brother doesn’t live with us anymore).
So yeah, I promise these are the best blueberry muffins I have ever made. I am not going to tell you they are the best muffins in the whole world only because I do not want to make that claim. I mean there is a whole lot of muffins in this world and everybody has their own taste buds. Plus, I am so not that blogger who is going to claim everything I make is better than everyone else’s because chances are, some are totally not!
When I was in middle school I used to like to make a special Friday after school treat for my youngest brother Red. The reason I say Red is because I would get out of school at 3:15pm and he would not get home from from school until around 4:30pm (so late!), so this left me just the right amount of time to bake up something. Nine times out of ten I would grab the Betty Crocker wild blueberry muffin mix box from the cupboard. That box was Red and I’s best friend back then. We LOVED those blueberry muffins. Unlike the other packaged stuff these actually had REAL blueberries, granted they were packed in syrup.
But they were our thing.
These are better.
That I can say for sure. These are better than the ones that come from a boxed mix.
Like so much freaking better, but yet they still remind me of those muffins. I think it is because they are SO moist and the caramelized blueberries remind me of the super sweet ones packed in syrup (which I now think it totally grosse). The caramelized blueberries are the most awesome thing ever, so sweet and delicious!
Caramelizing the blueberries adds a whole new level of flavor and really, it just makes these blueberry muffins over the top (exactly my criteria for a Friday post).
I think I have a problem with making over the top baked goods.
I was not intentionally trying to make a healthy muffin, it just happened by habit. I tend to like to use healthy ingredients (what? I totally count cheese, bacon and butter as healthy) anyway and it just happened.
Honestly though, there is not an unhealthy thing about these muffins. They are whole wheat, low sugar and high fiber. I used banana’s, coconut oil and greek yogurt to keep them super moist and whole wheat flour to add some healthy grains. Then there is the obviously awesome for you blueberries. Those things are like nature’s candy. Well, really I think any fruit is like nature’s candy.
But I am a fruit freak.
Oh and since it’s almost Mother’s Day, you can’t forget about these Spinach Artichoke and Brie Crepes with Sweet Honey Sauce, these Strawberry Margarita Cream filled Donuts, oh and these roasted asparagus caprese melts with balsamic reduction and a fried egg and maybe even these death by chocolate cupcakes. Because well, you gotta have some chocolate on Mother’s Day!
Alright now I am thinking you should either get up and make these right now and have a nice little snack or make them Sunday morning for your mom. Better yet, you should just do both. Make them now (you’ve got to test them out first) and then make them again on Sunday.
Caramelized Blueberry Loaded Muffins
Servings: 14 Muffins
Calories Per Serving: 138 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/3 cups white whole wheat flour or whole wheat pastry flour or half white/half whole wheat flour
- 2 teaspoons baking powder
- 1/4 salt
- 1 large egg
- 1/3 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup large banana mashed (about 1/2 )
- 1/4 cup greek yogurt
- 1/4 cup coconut oil melted
- 1/2 cup buttermilk
- 1 1/2 tablespoons honey
- 2 cups blueberries plus more for topping
- Preheat oven to 400 degrees F. Place liners (or grease the muffin tin instead) in a muffin tin and set aside.
- In a small sauce pan over high heat, place the blueberries and honey in the pan and bring to a boil. Reduce the heat and simmer for 5-10 minutes, until some of the blueberries have burst and caramelized. Remove from the heat and drain. Let the blueberries drain and cool while you make the batter.
- In a small bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together eggs and brown sugar until smooth. Add in the greek yogurt, coconut oil and buttermilk, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined.
- Very gently fold in the blueberries. Try and be as gentle as possible so you don't turn your dough purple from the bursting blueberries. Just mix them in and STOP stirring!
- Divide the batter between 12-14 muffin tins. Fill all the way to the top and then top with 2 or 3 fresh (uncaramelized) blueberries. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for 10-15 minutes longer, until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Remove and let cool for a few minutes, then serve immediately. Or cool completely and store in an air tight container.
*The muffins do stick a little to the liners. If you want to avoid this just spray the muffin tins with cooking spray and bake without any liners.
Yeah, that’s totally what you need to do.