Healthy blueberry muffins that are sweetened with real maple syrup rather than sugar and made with wholesome whole wheat flour, almond flour, and lots of fresh blueberries. Even though it's healthier, it's still absolutely tasty!
The blueberry muffins we always make!
How nutritious is a blueberry muffin? The basic answer is no, a standard blueberry muffin is not nutritious. Despite this, there are a few easy changes we can do to significantly improve their health.
Of course, I also make a less-than-healthy blueberry muffin that we occasionally enjoy and love, but I feel better about offering my family this dish more frequently. Since quite some time, this have been one of our go-to breakfasts before school.
They are such a delicious morning treat, they can be prepared ahead of time, and they are something we can carry with us wherever.
We typically serve them to the kids with milk and a hard boiled egg as another option to prepare ahead of time (we aren't morning people and value the few more minutes of sleep). You may also microwave them for a little period of time if you want them warm.
You don't even need a mixer to create these blueberry muffins, and they store well for several months (though you'll probably have them devoured much sooner).
They have a soft, moist crumb, lots of blueberry flavor, and just the right amount of sweetness.
I definitely suggest giving them a try if you're seeking for a healthier alternative to a muffin without all the refined sweets and bad fats. You'll probably agree that muffins don't need all that extra stuff to be good.
Ingredients for a healthier blueberry muffin recipe
- Whole wheat flour, 1 cup (150g) (measure with a scoop and a level).
- (56g) of 1/2 cup almond flour
- Unbleached all-purpose flour, 1/2 cup (72g) (scoop and level to measure)
- Baking powder, 1 1/2 teaspoons
- 12 teaspoon baking soda
- 14 teaspoon salt
- Buttermilk, 2/3 cup (155 ml)
- a half-cup (120 ml) of pure maple syrup
- two huge eggs
- 80 ml or 1/3 cup of olive oil
- 1 teaspoon vanilla extract
- 165 g (1 1/2 cups) of fresh blueberries
Making Healthier Blueberry Muffins
- Turn on the 375 degree oven.
- Mix the dry ingredients in a large mixing bowl with the salt, baking soda, baking powder, wheat flour, almond flour, and all-purpose flour. In the center of the mixture, create a well.
- Blend the wet ingredients: A different medium mixing basin is used to thoroughly combine the buttermilk, maple syrup, eggs, olive oil, and vanilla.
- mash up mixtures: Mixture of buttermilk and flour should be added. Add blueberries and fold with a rubber spatula just long enough to mix the ingredients.
- Pour non-stick cooking spray into a 12-cup muffin pan and divide the batter among the cups. Use a large ice cream scoop to portion the batter into the muffin cups, filling each one almost to the top.
- Bake until completely cooked: Bake in a preheated oven for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the pan to cool for a few minutes before transferring it to a wire rack to finish cooling.
- For a longer shelf life, store in an airtight container; they can also be frozen for up to three months.
Why is all-purpose flour included?
- Although I intended to make these without using any white flour, all-purpose white flour actually improves the texture a little bit. You'll end up with muffins that are fluffier and have a less overpowering wheat flavor.
- Use 1 1/2 cups white whole wheat flour or whole wheat pastry flour in place of any white flour as an experiment. Just more buttermilk to a total of 3/4 cup.
Can you use frozen blueberries?
- Blueberries that have been frozen will also work. Just remember not to melt them first.
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