Ye olde yeast-leavened English muffin is “a physical base and a pretext for eating melted butter,” according to Alan Davidson, author of “The Penguin Companion of Food.”
American muffins often get the same buttery treatment. But when ingenious bakers eventually began tossing juicy, antioxidant-rich blueberries into their quick bread batter, there was no longer a need for that pat of butter.
The physical base of The Star’s Mini Lemon Glazed Blueberry Muffins is made of white whole-wheat flour. (It’s OK to trick the kiddos with this milder, softer and whiter flour because it is still a whole grain.)
Protein-rich yogurt cuts the fat while producing a moist crumb.
And although bakeries and supermarkets have inflated single-serve muffins to coffeecake proportions, we decided to downsize, using three 12-inch mini muffin tins.