I’ve been on a honey kick ever since my husband brought home a container of homemade honey courtesy of a co-worker. First I made two batches of the honey banana bread which was well received around here. I started contemplating how I can substitute honey for cane sugar in some of our favorite recipes. I found a blog post from Whole New Mom with some directions on how to successfully substitute sugar. I was ready to do some math and modify our favorite blueberry muffin recipe from All Recipes, but then I decided to google “honey blueberry muffins” and sure enough, there were plenty of recipes in the blogosphere.
I looked through the posts and decided the first hit from New Life on a Homestead sounded good and easy.
- Used white whole wheat four
- Used melted refined coconut oil, 1:1 substitution
- Frozen blueberries
Sometimes my oldest turns his nose up at regular size muffins, but enjoys mini muffins (who doesn’t?) so I made 24 mini muffins instead of 12 large. I also mixed up the sugar topping from the All Recipes muffins to add a little crunch on top. I only sprinkled a little on each and I saved the rest in the fridge. And, since it was a million degrees outside and I didn’t want to heat up the kitchen, I cooked the muffins in our toaster oven! 10 minutes at 400.
DELICIOUS. Really people, these are our favorite now. I couldn’t stop eating them. Both kids love them, husband loves them, I love them. They are great for breakfast (my oldest ate two this morning, along with an egg, blueberries, and half a banana), lunch, snacks, anytime! Next time I will do half whole wheat white, and half organic whole wheat pastry and see if they fluff more (don’t get me wrong, they are fluffy as-is, but you can never have to much fluff in your “fuffins!”)