I posted on the Instagram feed a little while ago about “Hulk Muffins,” but I’m just now getting around to talking about them on here.
My child does not like leafy greens, currently. The only “salad” he will touch is dandelion greens, strangely enough. We get rather inundated with greens over the course of the season, and I’m always looking for new things to do with them. (I can always make pesto, of course, but how much pesto does one person need?) I found the answer in these “Hulk muffins,” which have turned out to be a huge hit with everyone in my family. They are sweet, hilariously green, have no refined sugar, and are a good way to sneak in the extra vitamins.
Blueberry muffins are a staple in this house. Every one of us really loves blueberries, and they’re an easy, quick breakfast component.
Our CSA partners with a farm in Hammonton – the home of the domesticated blueberry, incidentally – to do bulk orders of blueberries every July. They come in 10 pound boxes, so I freeze a lot of blueberries to use throughout the year.
My all time favorite blueberry muffin recipe is Double Blueberry Muffins. They do require a fair amount of effort and time, though, in the grand scheme of muffins. (WORTH IT if you have motivation and time, incidentally.)
I’ve tried several recipes for quicker muffins and been disappointed. The most recent surprising disappointment was the recipe in Taste of Home’s “Five Star Recipes” cookbook. They’re pretty widely beloved, if the copy is to believed, but I found them to be far too dense.
These blueberry muffins, in contrast, are fabulous. They are the ideal mix of moist and crumbly. They are ridiculously easy and quick to make, to boot.