Healthy Blueberry Muffins -Step by Step Guide

Healthy Blueberry Muffins -Step by Step Guide :- I’m enjoying every mouthful of this blueberry muffin that I’m about to devour as I write this. It is fluffy, moist, and full of luscious berries. Vanilla and cinnamon add a warm, complex flavor. It’s not as cake-like and overly sugary as some blueberry muffins may be. Rather, it’s filling and subtly sweet, making it ideal for breakfast or a nutritious snack.

 

Healthy Blueberry Muffins -Step by Step Guide

This recipe for healthy blueberry muffins was first posted by me a few years ago, but I thought I would share it again this summer. After all, it is blueberry season, and this is one of my favorite posts on the blog! I hope you’ll give it a try if you’re searching for a healthy, enjoyable way to savor delicious berries this summer. These muffins are incredibly tasty, fluffy, and soft. You’re going to adore these, I think.

 

Ingredients

  • ¾ cup + 2 tablespoons all-purpose flourplus more for dusting the blueberries
  • ¾ cup whole wheat flour
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon oiloptional
  • 1 ¼ cups fresh blueberries

 

ALSO SEE

Easy Stuffed Zucchini Boats Recipe

 

Instructions

Grease a twelve-cup muffin pan and preheat the oven to 400°F.

Mix the flours, baking powder, cinnamon, and salt in a medium-sized basin.

 

Whisk the eggs, sugar, vanilla, almond milk, olive oil, and lemon oil (if using) vigorously in a large bowl.

Lightly coat the blueberries by tossing them in ½ teaspoon flour. They won’t settle to the bottom of the muffin cups as a result of this.

 

After adding the dry ingredients to the wet ones, whisk everything together. Fold in the blueberries gently. Spoon batter into muffin cups using a ⅓-cup measuring cup. Bake the muffin tops for 17 to 20 minutes, or until they bounce back when touched.

After letting the muffins set in the pan for ten minutes, trim the muffins’ edges with a knife. Take out of the pan and place on a wire rack to cool fully.

 

 

Notes

Prepare Ahead Instructions: Freeze muffins for up to 3 months if storing them longer. Thaw in the fridge for one whole night, then bring at room temperature or reheat in the microwave if preferred.

Unique Resources (affiliate links): Muffin Liners | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Refrigeration Rack

 

Milk: Any type of milk, dairy or nondairy, would work for testing the blueberry muffins. I used unsweetened almond milk. Refer to the note below if using frozen berries.

Oats: Whole oats are what I suggest. Steer clear of instant, fast, and steel cut oats. While quick/instant oats are too thin and will disintegrate in the batter as it cooks, steel cut oats will not absorb the milk.

 

Flour: All-purpose flour has the finest flavor and texture, in my opinion. Please let me know how they turn out if you try whole wheat flour!

Oil: You can substitute melted coconut oil, vegetable oil, or canola oil for the butter, but the taste will be different. Melted butter is a highly recommended dish.

 

Sugar: In place of the honey, you can use 1/2 cup of packed light or dark brown sugar, coconut sugar, or maple syrup.

Berries: Reduce the milk to 3/4 cup (180ml) if using frozen berries; do not defrost them. The muffins taste a little too moist since frozen berries release so much liquid. Cutting back on milk aids. The components and directions of the recipe have not been altered in any way.

 

Why Was the Temperature So High at First? The muffin’s top will swiftly rise due to the hot air burst, allowing the interior to continue baking for the remaining time. This facilitates the muffins’ lofty ascent.

 

 

Nutrition

  •  Yields 205 calories
  • 9 grams of fat,
  • 28 grams of carbohydrates
  • 2 grams of fiber
  • 4 grams of protein per muffin.

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