Healthy Muffin Recipes: Blueberry Muffins
Serves 12
These blueberry muffins are one of our favorite healthy muffin recipes!
Ingredients
- 1½ cups + 2 tablespoons whole wheat pastry flour*, plus more for the blueberries
- ½ cup + 2 tablespoons almond flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil, or any neutral oil, plus more for the pan
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon oil, optional
- 1¼ cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, combine the whole wheat and almond flours, the baking powder, cinnamon, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
- Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the wet ingredients and stir to combine. Gently fold in the blueberries. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch.
Notes
*Or a 50/50 mix of all-purpose and whole wheat flour.