Nutritious And Delicious: Blueberry Muffin Recipe For A Healthier You

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Classic Blueberry Muffins with a Healthy Twist

– Preheat oven to 375°F and line a muffin tin with paper liners.
– In a large bowl, mix together 2 cups of whole wheat flour, 1/2 cup of coconut sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
– In a separate bowl, whisk together 2 eggs, 1/2 cup of unsweetened applesauce, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract.
– Slowly add the wet ingredients to the dry ingredients and mix until just combined.
– Gently fold in 1 cup of fresh blueberries.
– Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
– Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Lemon Chia Seed Muffins

– Preheat oven to 350°F and line a muffin tin with paper liners.
– In a large mixing bowl, combine 2 cups of almond flour, 1/4 cup of chia seeds, 1 teaspoon of baking powder, and a pinch of salt.
– In a separate bowl, whisk together 2 eggs, 1/2 cup of honey, 1/4 cup of melted coconut oil, the zest and juice of 1 lemon, and 1 teaspoon of vanilla extract.
– Slowly add the wet ingredients to the dry ingredients and mix until well combined.
– Gently fold in 1 cup of fresh blueberries.
– Divide the batter evenly among the muffin cups and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
– Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Blueberry Oatmeal Muffins

Healthy Blueberry Muffins
Healthy Blueberry Muffins

– Preheat oven to 375°F and line a muffin tin with paper liners.
– In a medium bowl, mix together 1 cup of rolled oats, 1 cup of whole wheat flour, 1/4 cup of coconut sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
– In a separate bowl, whisk together 2 eggs, 1/2 cup of unsweetened applesauce, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract.
– Slowly add the wet ingredients to the dry ingredients and mix until just combined.
– Gently fold in 1 cup of fresh blueberries.
– Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
– Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.