Healthy Blueberry Muffins
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5
3 reviews
Excellent
Healthy Blueberry Muffins
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Made with whole wheat flour, nutritious almond flour, plenty of fresh blueberries, and they're sweetened with real maple syrup instead of sugar. It's a healthier version that's still perfectly delicious!
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Ingredients
- 1 cup (150g) whole wheat flour (scoop and level to measure)
- 1/2 cup (56g) almond flour
- 1/2 cup (72g) all-purpose flour or oat flour (scoop and level to measure, unbleached
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup (155ml) buttermilk
- 1/2 cup (120ml) maple syrup real
- 2 large egg
- 1/3 cup (80ml) olive oil
- 2 tsp vanilla extract
- 1 1/2 cups (220g) blueberries fresh
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
- In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
- Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
- Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
- Let cool in pan several minutes then transfer to a wire rack to cool completely.
- Store in an airtight container. For longer shelf life they can be frozen up to 3 months.
Notes
- *Don't use extra-virgin olive oil or the flavor will be too strong. Just regular (refined) olive oil.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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