Best 2 Health Nut Blueberry Muffins Recipes
Indulge in a delightful culinary adventure with our collection of Health Nut Blueberry Muffins recipes! These delectable treats are not just a burst of blueberry goodness, but a symphony of flavors and textures that will tantalize your taste buds. From classic muffins bursting with fresh blueberries to delightful variations like streusel-topped muffins, vegan muffins, and muffins with a hint of lemon zest, each recipe promises a unique and satisfying experience. Whether you're a seasoned baker or just starting your baking journey, these recipes are designed to guide you effortlessly through the process of creating these wholesome and delicious muffins.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
BLUEBERRY NUT MUFFINS
Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.
Provided by Valerie Ulloa Nickerson
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g
Tips:
- To ensure your muffins are perfectly moist and fluffy, make sure not to overmix the batter. Overmixing can result in dense, dry muffins.
- For a more intense blueberry flavor, use fresh blueberries instead of frozen. If using frozen blueberries, be sure to thaw them thoroughly before incorporating them into the batter.
- Feel free to adjust the sweetness of the muffins by adding more or less maple syrup or honey. You can also substitute other natural sweeteners, such as agave nectar or coconut sugar.
- For a crunchy topping, sprinkle some chopped nuts or seeds on top of the muffins before baking. This will add texture and flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months. To reheat, simply thaw the muffins at room temperature or warm them up in the oven.
Conclusion:
These blueberry muffins are a delicious and healthy way to start your day or enjoy as a snack. They are packed with blueberries, which are a good source of antioxidants and fiber. The muffins are also sweetened with maple syrup or honey, which are natural sweeteners that are lower in calories than refined sugar. So next time you're looking for a healthy and satisfying muffin recipe, give these blueberry muffins a try!
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