I am always searching for a healthy blueberry muffin. Let me know how the turn out for you. Wow these muffins are incredible. I used EVOO, tasted the batter and had major regrets cuz it was very very olivey, but I ate a couple out of the oven and found the flavour baked out mostly and that the blueberries’ sweetness softens it as well (heads up for everyone else’s who uses evoo, coconut oil is really expensive). Healthy Carrot Cake Muffins (Low-Carb, Vegan, Gluten-Free) These healthy carrot cake muffins are low-carb, vegan-friendly, and super easy to make. So I made these yesterday. Hi Kate, I used coconut sugar as the sweetner option and reduced the amount to 1/4 cup and omitted the sugar topping. this is garbage, you need to start making some real food ya bl**dy bas*art. Do you have any recommendations on how to adjust this recipe for high altitude at 5,000 feet? Preheat the oven to 200°C, fan 180°C, gas mark 6. Preheat the oven to 180C/160C fan/350F. Looking forward to making more of your recipes. We made a couple little changes….subbed out oil for one large apple grated (once you learn this trick, you’ll never use oil in your baking again! Just because you’re eating healthy doesn’t mean you have to give up your favorite baked goods! They turn out perfect every time, huge hit with my picky little eater. A pre-bedtime treat? The muffins were yummy despite my disorganized kitchen. I have some buttermilk I’d like to use up and was hoping to make these muffins. Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Make them about once a month. Used vanilla flavored coconut dairy free yogurt (that wasn’t Greek yogurt). This is the only “profesional” grade. I never knew Greek Yogurt could taste so good! ), Remember how I mentioned these healthy blueberry muffins taste just as moist and fluffy as the cupcake-like ones I ate in Hawaii? Realized I didn’t have plain Greek yogurt when I went to make them this week. Since you leveled off, that would have been my first question of how you measured the flour. This was my first attempt for this recipe. Hi Gail, I’m sorry to hear you didn’t love them! I know these won’t last long! I also added a few more blueberries than called for. Hi Lisa! Even my husband – who doesn’t eat these kinds of breakfast foods – ate 2! That additional vanilla will give your healthy one-bowl blueberry muffins an even more rich and buttery flavor! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. I hope this helps! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Yum, these rose nicely and turned out so tender! Do you have a recipe for them? But these Healthy One-Bowl Blueberry Muffins taste just as amazing — and they’re definitely much healthier! These Banana Blueberry Muffins are a great healthy muffin recipe for toddlers to start with. Not only are they delicious, but they also come together in one bowl! The maple syrup added just enough sweetness. Calories. Dash for the door with a satiated and satisfied stomach by whipping up one of these wholesome You just need 2 ½ teaspoons to sweeten all 12 of your healthy one-bowl blueberry muffins! Thank you! ), and we used vanilla Greek yogurt to add a little more flavour. I want to double the the receipt. She loved the cranberry chicken salad I made a couple weeks ago, tuna, pasta sauce, nutella lava cake and these banana blueberry muffins! To make healthy lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter. My question is can I freeze the mixed batter if I do not use all of it? Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. These muffins only have about 150 calories, but pack 10 grams of protein. It’s my pleasure, Melissa! So easy to make and they’re soooo healthy that I don’t feel guilty for eating them at all! You’re welcome, Carol! Thank you for sharing, April! I decided to make it as is for now. Hi Patti, I haven’t tired it in a loaf pan. I ate one. Thank you for this recipe- I love that there is no white sugar. Did you make any other modifications or substitutions (besides the regular whole wheat flour and using ¾ cup of agave for the stevia and omitting the milk)? Stir until just incorporated. I used a mix of honey and date syrup for sweetener and plain cream on top whole milk yogurt instead of Greek. I made 24 mini muffins (baking 10 minutes in nervousness) and 5 regular muffins with this recipe! I don’t ever have to grease it, thanks to the silicone non-stick coating. They turned out perfect. I’ve tried other muffin recipes before and this one was the best. You could also try adding an extra teaspoon of vanilla because its flavor isn’t nearly as strong as almond extract, and that should help make the muffins taste more buttery and rich — and mask some of the stevia aftertaste, if you thought it was too prominent! Hi Kate, What Inspired You to Write Healthier Chocolate Treats? I used sweetened Greek yogurt and no honey or syrup. my son enjoyed them! I know I just asked a LOT of questions, but once I know your answers to all of them, I should have a much better idea of the potential culprit and how to fix it! In the notes section there is an option to use buttermilk, but I don’t see the instructions for this anywhere. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.). Give these healthy and low-carb muffin recipes a try and enjoy these tasty treats without the guilt! Still fell apart and are watery. (However, I’ll need to be creative with topping them off with some PB or almond butter to help with the taste.) Would swapping out the blueberries and replacing with chocolate chips work or would that effect the moisture? I’m correcting my rating. ). Perfect use for them. Hi Carrie, I’m sorry to hear that! I added extra fresh blueberries and some chopped walnuts. Made your blueberry muffins today. Thank you for your recipe! LOVE! I made these but they are so watery. Thx C+K. Looking forward to your advice! I absolutely love almond extract… It’s my all-time favorite baking extract! I used chia eggs as the egg substitute. (You will not be subscribed to our email newsletter.). They feel so much more healthy and virtuous than the standard variety. These recipes have never been seen before or appeared on my blog. I already measured using 1 and 3/4 and am waiting on them to cool! Thank you! Moist muffins bursting with blueberry flavor, they're a perfect breakfast or after-school snack! These blueberry muffins are golden on top, and moist and fluffy on the inside. I use your recipes every week when I’m planning my grocery trips. I also make my whole wheat breads and bread rolls (and cinnamon rolls!) I baked for 16 minutes. My muffins turned out amazing I added a banana to it. Once satisfied, I looked around to find a table with my friends to eat my meal. Hi! Hi Frenz, Almond flour isn’t typically a great 1:1 substitute. The BEST healthy and easy blueberry muffin recipe you’ll ever make! Thank you for sharing. These muffins will freeze well. Do you have an issues with other recipes of your baked goods turning out drier? They’re perfectly sweet, incredibly moist, full of juicy berries… And surprisingly simple to make! Stir in the milk. Our band director scheduled a short parade for us one day, along with a full performance for each of the three concert bands and the two jazz bands. — you’ll use liquid stevia, one of my favorite sweeteners. Did they taste burnt? Ingredients. These are the BEST blueberry muffins I’ve ever had! Mahalo. First, grab your favorite mixing bowl and a fork. Today I used maple syrup as a sweetener, and I found that it had a better result texture-wise than the creamed honey I used before. You may also like Amy’s other recipes… Now she has a shopping cart, a purse and a little person dollhouse. I made the Healthy Carrot Muffins from this blog two days ago, so I figured these would be good as well. I’ve been picking out and trying muffin recipes the past 3 months. A healthy homemade blueberry muffin recipe you'll love. This might be a diabetic recipe but these blueberry muffins have lost none of their flavor. I only had white flour on hand so I made them a bit differently than the recipe instructed, but nevertheless, they are incredible! However, my trick for making the ones on top appear pretty is to put the “frilly” side down into the batter and the stem side facing upward. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won’t tell). So I added an extra teaspoon of baking soda along with two tbsp of apple vinegar, and they rose and came out well. Hi Amanda! Here are some of your great suggestions: Rebecca used whole wheat pastry flour and commented: “This is a great recipe”. Once the wet and dry ingredients come together, the baking powder starts working and you're on the clock. Otherwise I’m not sure what else could have caused it. These muffins are awesome and now I’d like to make it into a loaf pan. I used olive oil; not sure if that’s the reason. Made this last night. But Regarding maple syrup, I used natural maple syrup $$$ xpnsive. Mix all the dry ingredients together in a large bowl. These muffins taste best after they’ve had time to cool completely. Also there was a slight after taste from the liquid stevia (I used the same one as yours) and I could almost taste the vinegar too, although not sure if that came from the burst blueberries. Thanks. We can’t get enough of them. They turned out great! These muffins only have about 150 calories, but pack 10 grams of protein. I’m happy to help! This time I’m going to use half whole wheat and half white and see what happens):););;). Then I can tell the difference if I use applesauce next time. . Hi Whitney, I wouldn’t recommend freezing the batter. I tried the blueberry muffin recipe and followed everything you said, except I didn’t have almond extract and used vanilla instead. That’s all you need, which makes me one very happy girl… I’m always excited when I end up with fewer baking dishes to wash! I tried the recipe close to as written using whole wheat flour, coconut oil, plain low-fat (not Greek) yogurt, about 1-1/4 cup of blueberries And date sugar for the topping. Did not have raw cane sugar so used Demerara sugar. As I swallowed, my eyes widened…. Supremely sweet, so moist with a cupcake-like texture, absolutely bursting with juicy berries… I nearly forgot about the rest of my food on my plate as I hopped up to grab a second, and I ate one every day as part of my breakfast for the rest of the week! (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.). Just some ideas that came to mind… No pressure to use any of them! { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. These muffins are so good and so easy to make! I have made these over and over, love! Best blueberry muffins I’ve ever made! You will combine the 3 1/2 cups in step 2. This healthy blueberry muffin recipe came to be when I realized that, while my site contained a wealth of muffin recipes—raspberry muffins; banana oatmeal muffins; healthy banana muffins with nuts; healthy maple oatmeal muffins, among many other healthy muffin recipes—I didn’t have a single blueberry muffins recipe. 30. minutes. Hi Mary, If want to double you will need 3 1/2 plus 2 tsp. Can you describe their taste and texture a bit more? Just made these this morning with your recipe and flax eggs. In a medium bowl, whisk together the butter, egg whites, and salt. If I want to double the recipe, do I need to adjust the oven temperature? As a carb-loving girl even back then, I usually served myself a small spoonful of scrambled eggs… then headed straight for the fruit and pastries to fill the rest of my plate. I love your recipes and have used rotate between your apple and carrot muffins. After I read through the recipe and these comments, to avoid dryness, I used sunflower oil and added 1-Tlb ghee. I hope this helps! Would it work with oat four as well? Preheat the oven to 400 degrees Fahrenheit. Didn’t notice any flavor from it?? I’ve used Greek yogurt to make everything from muffins and scones to brownies and cupcakes… And even frosting and cheesecake! Great, moist,muffins. I will definitely make these again. You are awesome! Imagine doing this mistake with a indulgent sweet like a muffin! Whisk in the vanilla extract, almond extract, and liquid stevia. https://www.delish.com/cooking/recipe-ideas/g3743/healthy-muffin-recipes }, ½ tbsp (7g) unsalted butter or coconut oil, melted, Preheat the oven to 350°F. No special equipment required. Mix well. Please see my notes below the instructions for vegan alternatives. See our, Please let me know how it turned out for you! The only thing I left out was raw sugar on top. I followed the exact baking ‘ temp and time and turned out really great . Hi Amy, I love your healthy recipes! In a medium bowl, whisk together the brown sugar, eggs, oil, lemon zest, vanilla, and buttermilk until … Our free email newsletter delivers new recipes and special Cookie + Kate updates! View Nutrition Information + Weight Watchers Points ), but white whole wheat flour has a lighter taste and texture… Which lets the sweet flavor and cupcake-like texture of your healthy blueberry muffins really shine! We have reduced the sugar by 50% to make a lower-sugar, whole-grain Thank you very much! Mahalo again. Everting in Hawaii is more xpensiv (even letters),lol. Any ideas why? My husband loved them so I will be making these again soon. I adore this recipe! Best of all, they’re bursting with jammy blueberry flavor. I’m so honored that you tried making my recipe, Tina! Thanks C+K :), Delicious! Printing recipe immediately to put in family recipe book. 10 Healthy Muffin Recipes You Can Make at Home. This way, you can use a full cup of blueberries without risking the integrity of the muffins. Hi Kelly! Hi Kate, My batter was not nearly as thick as the video shows…but the muffins were a perfect texture. It has such an irresistible sweet and sophisticated flavor, and by adding a bit to the batter, it makes your healthy one-bowl blueberry muffins taste like gourmet bakery-style muffins. Will keep for 3-4 … I also used about double the amount of blueberries. I followed the recipe as written (used the regular whole wheat flour vs. white whole wheat), leveled off all measured ingredients, baked at 400 for 16 min, and allowed to cool in the pan on a wire rack. stick to liners like superglue, so coating them with cooking spray first helps the liners peel away from the muffins much more easily! It may just become your go-to muffin recipe. }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! pinch of salt . I did not have whole wheat flour on hand, so I used regular all-purpose flour instead. Next time I’ll try 350 and hope that the top and bottom will be done at the same time. So maybe you could delete my previous post (October 9) :) The taste is absolutely delicious. I now use this recipe to make muffins for my son every 1-2 weeks. As my husband ate his full-fat blueberry muffin this morning, I decided to make your recipe for me-:). That’s it! Thanks for taking the time to comment. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. This may be my new favorite blueberry muffin recipe, at least for now. The only tricky part is if a recipe calls for an odd number of eggs or egg whites. Yes, vinegar! 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