Thursday, August 19, 2010

Blueberry Mango Whole Wheat Muffins

Bad news: I am down to the very last of my frozen blueberry supply. As it is blueberry season, this would not normally be a problem, however, I am in Georgia and the blueberries are in Virginia. At least, the blueberries I'm committed to for life are in Virginia. I'm hoping to make a trip in a couple of weeks to see friends and come back loaded down with enough berries to sustain me for another year. I'm almost out of jam, too! Oh, the horrors.

And so, let it be a testament to the power of these muffins that I would bestow the last of my precious blueberries on them.

There are chunks of sweet mango, dark blotches of blueberry, spices like ginger and cinnamon and half whole wheat flour to add substance, complexity and health.

I feel that, in light of the millions of muffin recipes floating out there on the internet, its going to be hard to convince you that


And that you should


but let me know when you do and we'll talk about how good they are.

Blueberry Mango Whole Wheat Muffins, adapted from Dorie Greenspan's Fresh Mango Bread, found in Baking: From My Home to Yours.

3 large eggs
3/4 cup vegetable oil
1 t vanilla extract
1 1/2 white flour
1 cup whole wheat flour
1 cup sugar
1 t baking powder
1 t baking soda
1 1/2 t ground ginger
1 t ground cinnamon
1/4 t salt
1/2 cup packed light brown sugar
1 3/4 cups diced mangos (these muffins are about 50 times better if you use fresh mangoes. You could also use peaches, and I've also made these muffins with only blueberries)
3/4 cup blueberries (frozen or fresh. if frozen, dust with flour so the batter doesn't turn blue)
Finely grated zest from one lime

Preheat the oven to 350. Grease a 12-hole cupcake or muffin tray.

Whisk the eggs, vanilla and oil together.

In a large bowl, sift the dry ingredients - both flours, powder, soda, salt and spices. Rub the brown sugar between your hands over the dry ingredients to make sure there aren't any lumps. Stir the brown sugar in.

Pour the wet ingredients over the dry ones and stir until completely mixed. The batter will be very thick, but persevere until there's no dry stuff at the bottom of the bowl.

Stir in the mangos, blueberries and lime zest. Divide evenly into the muffin tray. If desired, sprinkle the tops of the muffins-to-be with some sugar.

Bake at 350 for 30-35 minutes, until a knife stuck in the center of a couple muffins comes out clean. Remove from oven and wait a few minutes before taking the muffins out of the tray and cooling on a rack.

Enjoy alone or with butter or with friends.


  1. I think I'm gonna make these this weekend. Thanks for the inspiration, girl!

  2. Can you substitute the mangoes with bananas? how do you feel about that?