Let me know! Despite the different activities that filled our days, the mornings always started the same way. what do I need to do to have the blueberries looking pretty just like the ones in your photos? I also added a couple Tb of ground flax and chia seeds to the batter and topped with a bit of cinnamon sugar and pecan pieces for a crunchy crust. 10 Healthy Muffin Recipes You Can Make at Home. Can you describe their taste and texture a bit more? Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn't spray anything). ), 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! My daughter would like real pistachio muffins. How to make healthy homemade blueberry muffins Make the batter: Place oat flour, baking powder, salt and unrefined sugar into a large mixing bowl. There are a few things that help make these blueberry muffins healthier than what you would buy in a bakery. I used 1 cup Bob Mills 1:1 all purpose GF flour and 3/4 regular flour (ran out of the GF). Hi Kate, I came across your blueberry muffin recipe through google. In the meantime, I have a general question for all your muffin recipes. I tried the blueberry muffin recipe and followed everything you said, except I didn’t have almond extract and used vanilla instead. https://www.inspiredtaste.net/34647/healthy-banana-blueberry-muffins-recipe I am always searching for a healthy blueberry muffin. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. My batter produced 18 muffins, which I won’t throw away because I hate to waste food. My muffin tin is non-stick, so maybe I need to reduce the heat by 25 degrees? Don’t just dump them in! Great to hear, Juliana! Used vanilla flavored coconut dairy free yogurt (that wasn’t Greek yogurt). I think this may now be my go-to blueberry muffin recipe. I’m considering moving to almond flour for my baked goods, any suggestions?? Bake at 350°F for 21-24 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. I have fresh blackberries or strawberries or dried apricots, raisins, cranberries. I will make these again. I used a mix of blueberry and vanilla Greek yogurt (2 Good brand) that were in my fridge. I turn to your blog frequently for recipes. Everting in Hawaii is more xpensiv (even letters),lol. Stir in the milk. For the sweetener I chose maple syrup, scant 1/2 cup, goat’s milk yogurt, adding1/2 -tsp apple cider vinegar to help with the rising and the tanginess. In a moment, you’ll add baking soda. During my sophomore year of high school, our marching band director organized a trip to Hawaii during our week-long spring break. I used sweetened Greek yogurt and no honey or syrup. Thank you! With greek yogurt, whole wheat flour, no refined sugar and a TON of blueberries! Used maple syrup, almond oil and coconut oil Thank you very much! Amazing Muffins! I am always happy with all I have tried! « Healthy One-Bowl Peanut Butter Granola {5-Ingredient Recipe!}. I would’t know for sure without trying it, but I don’t think it would work how you would think. Here’s the nerdy reason why…. I see in the notes there is a buttermilk option, but I don’t actually see the instructions. That’s interesting! Any suggestions to make them more moist next time? Since all of the vinegar reacts with the baking soda while your muffins are in the oven, you can’t taste the vinegar at all once they’ve finished baking! The texture of the muffins was fine but almost all the blueberries (I used fresh as per your recipe) burst while in the oven as a result the final products didn’t look good visually. Thank you!! We stayed in Waikiki just a block or two away from the beach, but we ended up with very little downtime at our hotel during the week. “and reduced the baking time from 22 to 24 minutes to 16 to 19 muffins”,…cute!! In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Mahalo again. One last tip for you! How did you mix together the batter? This expense is on sale. I even cooked them for 6 more minute. STEP 1. I also used 1 C of regular sour cream instead of the yogurt. Will keep for 3-4 … https://amyshealthybaking.com/.../02/09/healthy-one-bowl-blueberry-muffins I used sour cream instead of greek yogurt, regular whole wheat flour (not white WW), and I opted for coconut sugar. I thought lemon blueberry muffins sounded good, but I didn’t have any fresh lemons to do zest, so I just added some lemon juice. 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’m so honored that you tried making my recipe, Tina! Snacks? Any advice? I’m about to make this recipe ,and it calls for 31/2 cups of flour.,in The ingredients part.then how to instructions to combine all ingredients, it calls for 13/4 of a cup .can you tell me ,how much flour… Learn how to make blueberry muffins from scratch! This is your basic mix the dry, mix the wet, and combine type recipe. (That guarantees I’ll see your picture! Texture was a tiny bit rubbery, I think I may have over-mixed and/or added too many blueberries. Even my husband – who doesn’t eat these kinds of breakfast foods – ate 2! We were joined for dinner by my mother-in-law who is a frequent baker and lover of all things flour and refined sugar (think berry pie for breakfast). So for the best results, I highly recommend using the same one I did. I want to double the the receipt. These recipes have never been seen before or appeared on my blog. I have always loved chocolate. Hi Patti, I haven’t tired it in a loaf pan. I’m correcting my rating. Loved this recipe! Required fields are marked *. Hi Caitlin, I’m sorry to hear that. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. ♡  The Ultimate Healthy Blueberry Scones I’ve been picking out and trying muffin recipes the past 3 months. Do you have any recommendations on how to adjust this recipe for high altitude at 5,000 feet? Preheat oven to 425°F (218°C). Looking forward to making more of your recipes. These are the MOST amazing muffins ever! The changes I made were that I just used a full 2 C of whole wheat flour and added the blueberries to my dry ingredients before I added the wet ingredients to it. Used flax egg (1T flax meal: 3T water). Hi Martha! He LOVES these muffins and cannot stop talking about them. That is an interesting idea. They turned out perfect. That’s great to hear! I love your recipes and have used rotate between your apple and carrot muffins. And they’re 104 calories! Place the butter in a large bowl and melt in the microwave. I’ve tried other muffin recipes before and this one was the best. Do I need to change the amount of flour or any other ingredient if I do? stick to liners like superglue, so coating them with cooking spray first helps the liners peel away from the muffins much more easily! Also, I don’t think the recipe successfully makes 12 muffins – 8 would be about right. Otherwise I’m not sure what else could have caused it. I wanted to love this recipe, but I found my muffins a bit dry. Made these with wild blueberries I picked and they’re perfect! i added some milk and they seemed to turn out fine. Delicious!! I also added a few more blueberries than called for. 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)? I was going to make again today but with chocolate instead of blueberries, is that a sin? Be well…Whitney. I’m a California girl who turned her baking hobby into a full-time job. Aloha. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. We are reducing the amount of oil significantly. You just need 2 ½ teaspoons to sweeten all 12 of your healthy one-bowl blueberry muffins! Thx C+K. This is by far the best of all the recipes I tried. I have some buttermilk I’d like to use up and was hoping to make these muffins. Hi Scott, I prefer pure maple syrup. I adore this recipe! If you’re interested in learning more, I share my favorite 100% whole wheat yeast bread rolls here, 100% whole wheat yeast-less bread rolls here, and 100% whole wheat cinnamon rolls here! Check out my oat flour post for help! View Nutrition Information + Weight Watchers Points I also used unbleached stoneground whole wheat flour and I must say it is a hit! You can see my TV segment here! That sounds really disappointing and not like how these muffins should turn out at all, so I’d love to help solve those issues you experienced. I noticed that you have other whole wheat muffin recipes. These muffins taste best after they’ve had time to cool completely. Be sure to follow my oat flour guide. gathered at the San Francisco airport to board planes for our trip. I threw in some flax seeds and pecans. They’re delicious and satisfying! First, grab your favorite mixing bowl and a fork. 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! I did have to cook them longer, maybe a total of 23 minutes? In general, yes! I know a lot of readers love my banana muffins with chocolate chips. Total Time: 25 minutes. Or all of the above? And yes—every single one contains some form of chocolate. 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. I made them the night before for a quick and easy breakfast before a busy day and the kids devoured them. Here are more of my favorite naturally sweetened, whole-wheat muffin recipes! We are just my husband and me, and I would rather not have too many sitting from day today. Healthy Blueberry Muffins 1 We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. I love the way the muffins turn out/ thank you so much for creating it. Baking soda is a base. It was the best blueberry muffin I had ever tasted! Sieve the flour & Bicarbonate of soda into a mixing bowl, Stir in the caster Sugar & Blueberries. That will help loosen the liners a bit more! My only wish is that if you can provide a rough estimate of # of mini muffins your recipe will make and maybe give a idea of bake time for mini muffins. Made your blueberry muffins today. These were fantastic. Stir in the Greek yogurt. You could also cut them into small bits and make a yogurt parfait out of them along with more fresh blueberries — or maybe even use them as toppings for a smoothie bowl! I like to enjoy mine with eyes closed, washed down with a glass of creamy cashew milk, or taking slow sips from a cup of piping hot coffee. It is so hard to find a recipe using honey instead of sugar!! Here, Greek yogurt adds the same moisture as extra butter or oil but for a fraction of the calories, and it gives your healthy one-bowl blueberry muffins a protein boost too! Thank you again, Kate! In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. I’ve never had to soak or scrub on this pan. I’m not sure about making this a cake, but I believe others have made it in a loaf. The blueberry muffins are the best I have ever made, and to think they are even healthy. ♡  Healthy Blueberry Oatmeal Muffins Both will work and taste equally delicious though! Hi Allison, I wish I had insight into altitude, but we don’t have much here in Kansas City. Mix all the dry ingredients together in a large bowl. Perfection! Gently fold the blueberries into the batter. I used vanilla greek yogurt instead of plain flavored. Leftover muffins should keep for at least one week if stored in an airtight container in the refrigerator, and they freeze and reheat really well too! Of course, there’s one more key ingredient… The blueberries! I used coconut sugar as the sweetner option and reduced the amount to 1/4 cup and omitted the sugar topping. I am looking for a healthy version of the “Abes” muffins we used to get at Whole Foods. My husband loved them so I will be making these again soon. that they taste so moist and cupcake-like! my son enjoyed them! Made these along with the carrot muffins this am because I am having company this weekend. In the notes section there is an option to use buttermilk, but I don’t see the instructions for this anywhere. Whisk well to combine, making sure baking powder and soda have dissolved. Thank you, C&K. Vinegar is an acid. They have no heavy cream, refined flour or sugar… Yet they’re still just as sweet, moist, and cupcake-like as the muffins I ate in Hawaii! I love this sturdy, made-in-the-USA muffin pan (affiliate link). Hi! Don’t worry if the mix is still a little lumpy, it is better to under rather than overmix. You would likely need to increase the time, but I’m not sure how much. I lowered the temp to 350 and baked for about 10 minutes. Healthy Vegan Blueberry Muffins Recipe. Yum, these rose nicely and turned out so tender! If you look closely, you might be able to see that little stem hole in the center of the blueberries, especially in that second from last photo! Prep Time: 10 minutes. If yes, what is the porpotion? ), there are plenty of goodies inside for you! But before you add the baking soda, pour white whole wheat flour into your mixing bowl first… And then gently sprinkle the baking soda and baking powder over the top of the flour. I appreciate you sharing your perspective, Lana! In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Can Be Oil Free. WHAT MAKES THESE MUFFINS HEALTHY. Even better, these healthy blueberry muffins are simple to make. I have left over cream fraiche in my fridge. They look great, but we found the texture lacking. I also threw it all in the same bowl to save time and dishes. They turned out great! Add the flour. Thanks! I would suggest trying my banana coconut muffins. Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. will definitely try again with a different fruit/topping! You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I made these but they are so watery. Well, they are in the oven, and I am sure they are wonderful, for your recipes are great. — then seal your muffins inside of an airtight container, and refrigerate them for 24+ hours. Add some oat flour to thicken up the batter, and you’ve got the easiest gluten free muffin … I’m not sure on the cost of yours, but you can find a great price at Costco or other grocery stores. I’m glad they turned out so well and now are a new favorite. Perfect use for them. Let it rest for 5 minutes before adding it to the other liquid ingredients. That really means a lot to me! In hindsight, those muffins probably tasted so incredible and dessert-like because they were filled with lots of butter, sugar, and heavy cream…. My dog, Cookie, catches the crumbs. Moist, fluffy, and berry PACKED! I have some buttermilk to use and I was hoping to make these. Made them twice already! ♡  …and the rest of Amy’s healthy muffin recipes! Subbed almond milk and apple cider vinegar for yogurt and they were just great!! I noticed the consistency was thinner than in your video and they still came out quite lovely. This is the only “profesional” grade. Thank you for this recipe- I love that there is no white sugar. Thank you for this recipe!I have made them multiple times and my whole family loves them! Our band director had prepaid for all of our breakfasts at a buffet spot located two blocks up the street from our hotel, so we traipsed over there shortly after waking up to grab fuel for our jam-packed days. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. I’ve made these so far with blueberries, raspberries, strawberries and bananas! How did you measure the flour? Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. So maybe you could delete my previous post (October 9) :) Hi! Healthier Chocolate Treats contains 50+ brand new healthier recipes. Good result. Add the plain Greek yogurt, milk… I don’t ever have to grease it, thanks to the silicone non-stick coating. Let me know how the turn out for you. These are by far the best blueberry muffins ever!!! But, typically it could work. And just in case you haven’t heard of it before… White whole wheat flour actually exists, and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour! Thank you for your amazing recipes!! If you’d like to use cupcake liners like I did in these photos, then you must generously coat them with nonstick cooking spray before you add the muffin batter. Just wondering can I double this recipe to make a cake?! Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. That’s because you’ll add lots of…. I made these today (with a few minor changes) and they turnes out heavenly! ) I’d love to see your healthy one-bowl blueberry muffins! Thank you! This recipe is delicious and my 2 year old loves it too! Did you use a kitchen scale or measuring cups? Coat 12 muffin cups with nonstick cooking spray. I did not have whole wheat flour on hand, so I used regular all-purpose flour instead. Hi Kate, What did you think? ▸ Categories baked goods, breakfast, fast breakfasts, favorites, Independence Day, naturally sweetened, nut free, pantry friendly, recipes, snacks, soy free, spring, summer, tomato free ▸ Ingredients blueberries, honey, muffins, Vegetable enthusiast. Let’s go over how to make these healthy one-bowl blueberry muffins! Mahalo. Pour wet ingredients into the dry and mix with a spatula until a batter forms (DO NOT OVER MIX). I’m happy to help! Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. Mmmmm. I would love to make the blueberry muffins with some oats. I realized too late that I was out of eggs! ). Okay, back to muffins, let’s talk about how to make these delicious muffins! Amy, thank you so much for your advice. X. Recipe yields 12 muffins… Clean-up is a breeze, too. I’ll definitely be making these again. I followed the recipe almost exactly, but substituted the stevia with Agave and used whole wheat flour. Place the muffin tin on a cooling rack to cool. That’s really strange that you got 18 muffins instead of just 12! I always try to use fresh blueberries when it comes to baking muffins because I’ve found that frozen ones often stain the batter a strange gray color. As I swallowed, my eyes widened…. That’s it! Hope this helps! This recipe is definitely a keeper. Click here to PIN the recipe and save it for later! I used chia eggs as the egg substitute. I don’t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes. I used the maple syrup and didn’t add any extra sugar to the tops. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. They are either not very delicous or not quite healthy. Thank you for sharing. Absolutely love these! This is true for most baked goods! If you loved our Healthy Blueberry Muffins this oatmeal version is the perfect Breakfast Recipe for you. I only had frozen wild blueberries from TJ’s in my fridge, so that’s what I used. I followed the exact baking ‘ temp and time and turned out really great . Hi Lisa! You’ll start with a couple of egg whites and teensy bit of melted butter or coconut oil — a mere ½ tablespoon! If not, I will and I will keep you abreast of the results, but I thought I would reach out to the chef first! I will make these again with a couple of tweaks because they’re sooo moist. Blueberry Oatmeal Muffins make the best snack! They’re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Bright and early on that particular Saturday, all 250 of us (plus dozens of chaperones!) 10/10!   Hi! I am going to make the healthier version when I have more whole wheat flour! Mix them together with a whisk. These muffins are awesome and now I’d like to make it into a loaf pan. They feel so much more healthy and virtuous than the standard variety. Pour the wet ingredients over the dry and mix until well combined. I have followed several popular chocolate muffin recipes out there. Hi! What do you think? }, ½ tbsp (7g) unsalted butter or coconut oil, melted, Preheat the oven to 350°F. The muffins turned out poorly! It should not be considered a substitute for a professional nutritionist’s advice. I guess I’ll find out but would like to know! Tip: Many stevia brands and products actually have different sweetness levels! Good to hear it still turned out, Judy! We spent half a day at Pearl Harbor and the memorials there, soaking in the sobering sights; wove around the city in our five large charter buses for a driving tour, including passing by ‘Iolani Palace, the residence of the final Hawaiian monarchs; walked around the largest mall on the island for an afternoon of souvenir shopping; and headed to a different dinner, luau, banquet, or show every single evening. So I was going to use the milk and vinegar substitute but I totally forgot to put that in and baked it without it and it turned out surprisingly okay. Just made these this morning with your recipe and flax eggs. Hi Amy— Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed. Plus, they’re not overly sweet since they contain a little amount of unrefined cane sugar, which compared to refined sugar, is much less processed. Thanks so much for this wonderful recipe. I used stone ground organic AP flour, and regular low-fat yogurt. Make them about once a month. MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Yield: 1 dozen regular-sized muffins. These healthy blueberry muffins are easy to make, too. Your email address will not be published. How did you measure your flour? You could try oat flour if you need a gluten free option. ♡  Healthy Lemon Blueberry Scones Once satisfied, I looked around to find a table with my friends to eat my meal. Thank you for this healthy recipe! After he took his first bite, my husband said, with a smile,“These are quite tasty!”. These muffins are more healthy than your average blueberry muffins. Be sure to report back and let me know what you think, Michelle! These healthy blueberry muffins are golden, fluffy, moist and delicious! The muffins stuck to the paper, and were lacking the crumb of “regular” muffin. STEP 3. Do you have a recipe for them? 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. Place vegetable oil into a 1 cup … Prep: 10 mins They still turned out delicious and got rave reviews! That very small amount definitely helps keep your healthy one-bowl blueberry muffins low calorie and low fat, yet they still taste just as moist and fluffy as traditional oil- or butter-laden recipes thanks to another healthy ingredient you’ll add in a bit. 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Banana muffin recipe chicken stew add them to cool completely San Francisco airport to board planes for trip! Really strange that you tried making my recipe, Tina favorite to make today...