The way I look at breakfast pastries is that they are always a little more indulgent of a breakfast choice than some other options. But I do think there are always ways to still have the pastries taste delicious and make the recipe have a few healthier choices, which is why I came up with this healthier blueberry muffins recipe.
One great way to make a baking recipe have more health benefits is to include whole wheat flour instead of only using all-purpose flour. Whole wheat flour contains more fiber and B vitamins than most of your other typical baking flours. Whole wheat flour will have a more dense texture and taste than other flours because of this, and it will often have a shorter shelf life.
However, if you are looking to still get that great blueberry muffin taste, but amp up the health benefits of your muffins, then I have the recipe just for you. My healthier blueberry muffins recipe came after quite a few trials of getting the flour ratio just right for a delicious and healthier morning bite.
Keep it simple
For a lot of my baking recipes, I like to keep it as simple as possible. Since we are all frequently so busy, the last thing you want to do is have to spend multiple hours baking. Although, I do love when I have the time to make an over the top baked good, let’s be honest, that opportunity doesn’t come around too frequently.
That’s why for today’s recipe, I minimized the amount of equipment that is needed. And kept the ingredients to what you would keep around the house. This way, you can whip up a quick batch of muffins while still knocking off everything else on your to-do list for the evening.
Fresh – or frozen – blueberries
Keeping with the theme of simplicity, both fresh and frozen blueberries work equally as well in this recipe. I’m a big smoothie and smoothie bowl fan, so we almost have some sort of frozen fruit in the freezer.
But during my pregnancy, fruit has been one of the things I have been craving most. I seriously cannot get enough of it. And it isn’t just one kind of fruit, it is any and every fruit. I like to add blueberries to a number of different breakfast dishes, so the last couple of times I have made this recipe, I have used fresh blueberries since I had so many in the fridge.
Healthier Blueberry Muffins
- 1 c. whole wheat flour
- 1 c. all-purpose flour
- 1/4 tsp. salt
- 2 tsp baking powder
- 1/2 c butter
- 1 c granulated sugar
- 2 eggs
- 1/2 tsp almond extract
- 3/4 c. milk
- 2 c blueberries
- Preheat oven to 375°F and line 18 muffin cups.
- In a medium bowl, whisk together both flours, baking powder, and salt. Set aside.
- In a microwavable bowl, heat butter until softened and slightly melted. Whisk in sugar until combined.
- Add the eggs, one at a time, whisking well to incorporate. Mix in the almond extract.
- Add the dry ingredients and stir until well mixed.
- Add the milk to the bowl, and whisk until all ingredients have been combined.
- Using a spatula or a spoon, fold the blueberries into the batter.
- Scoop the batter into the prepared muffin cups.
- Bake for 18-20 minutes, or until the tops have been lightly browned, and a toothpick inserted into the center of a muffin comes out clean.
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