My Favorite HEALTHY Blueberry Muffins
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I don’t know about you, but I do love a good muffin in the morning with my coffee! There is just something about a warm muffin right out of the oven, but do you know how much sugar and processed garbage is in most muffins. Even if you make them some recipes call for processed flour, several cups of sugar and vegetable oil. All of those items I actively try to avoid as much as possible, so I was on the hunt for a healthy muffin recipe that I could eat on a regular basis and not feel guilty! I have tried several and after a few failed attempts (too dry, stuck the pan, too chewy and the just plain bad tasting) I think I found my new favorite. One of the reasons I eat blueberries almost every day is because they are one for the “most nutritious, antioxidant-rich types of fruit in the world” according to Dr. Axe. They help fight cancer, boost brain health and support digestion! I often add them to my smoothies (recipe for that coming soon), but lately I have been making muffins on my day off to enjoy all week. Not to mention that my 1-year-old son has become quite the helper in the kitchen! A few tips for making muffins:- Not all ovens are the same, so keep and eye on it the first time you make them (the original recipe suggested 25 mins but my oven only took 20)- Use silicone muffin liners (like these) and grease them with coconut oil, I promise this the way to go if you plan on using your muffin pan more than once- If you do not like your muffins very dense, use super fine ground almond flour as opposed to the regular The recipe is below and I bought all of the supplies at my local health food store, but everything is available on amazon as well. I also added a picture of what I used so you can see what to look out for in the store. This batter can be modified for any flavor you would like. Swap out the blueberries for mulberries, chocolate chips or walnuts if you are looking for something new! ALMOND FLOUR BLUEBERRY MUFFINS (adapted from www.damyhealth.com/)Prep: 5 mins Bake: 20 mins24 mini muffins Ingredients:· 2 Cups Almond Flour (like Bob’s Redmill)· 2 Eggs (cage free)· 2 Egg Whites · 1/4 Cup Xylitol, Honey or Stevia (like Now Foods)· 1/2 Tsp Baking Soda (aluminum free)· 1 Tbsp Apple Cider Vinegar (like Bragg’s)· Dash of Salt· 1 Tsp Vanilla Extract (like Simply Organic)· 2 Tbsp Coconut Oil (such as Spectrum)· 1 Cup BlueberriesDirections:1. Pre-heat oven to 350 F.2. Place all ingredients excluding blueberries into a bowl and mix very well3. Once completely mixed fold in blueberries.4. Grease silicone muffin liners with coconut oil5. Evenly scoop batter into muffin tin.6. Bake for 20-25 minutes. **my mini muffins took 20 mins 7. Remove from oven and place on cooling rack.8. Enjoy! Let me know if you have questions about the recipe or other dietary modifications. I’m happy to help. You can click the links to find my favorite products! If you want to make chocolate chip muffins, try Lily's Bars or Chips!