Blueberry Muffins

Blueberry Muffins
Menu Part: 
Cuisine Type: 
21 muffins

Chef Norbert Bomm, corporate executive chef for R&D at Morrison Healthcare, has been focused on making more healthful foods to serve to children at Morrison accounts. “Taking something familiar like a muffin and adding or changing one or two ingredients to enhance the nutrition creates food that is alive with flavor, craveable and familiar, and is a good place to start with kids,” Bomm says. 

Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk. “Applesauce is a great way to decrease the amount of fat in a recipe while maintaining the moisture,” he explains. “The use of garbanzo beans not only adds protein to the muffin but also provides nutrients such as molybdenum, manganese and folate. In addition, they are a great way to sneak fiber into a child’s diet. Fat-free buttermilk also decreases the amount of fat and adds healthy probiotics.”


11 oz. canned, drained garbanzo beans
1/2 cup fat-free buttermilk
1 tbsp. vanilla extract
1/4 cup canola oil
1/4 cup unsweetened applesauce
5 eggs
13 oz. granulated sugar
12 oz. all-purpose flour
1 1/2 tbsp. baking powder
1 cup frozen, unsweetened blueberries
1 tbsp. all-purpose flour


  1. Rinse garbanzo beans in cold water. Place beans, buttermilk, vanilla, canola oil and applesauce in Robot Coupe and mix at medium speed until smooth.
  2. Separate egg yolks and whites. Set egg whites aside.
  3. Add yolks to bean puree and mix.
  4. Pour bean puree into a mixer with paddle attachment. Add sugar, flour and baking powder and blend evenly at medium speed.
  5. In separate mixer, with wire whip, add egg whites and beat slowly until foamy. Then increase speed and beat whites to a stiff peak.
  6. Gently fold egg whites into batter.
  7. Toss frozen blueberries with 1 tablespoon flour until evenly coated. Fold into batter.
  8. Spray muffin pans with non-stick cooking spray. Portion batter evenly into pans. Bake at 320°F in convection oven with fan at half speed for about 15 to 18 minutes, or until toothpick inserted in muffin comes out clean.
  9. Cool muffins on baking rack before removing from pan.
Source: Morrison Healthcare

More From FoodService Director

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources