Healthier Blueberry Muffins
Healthier Blueberry Muffins are a fantastic way to enjoy a classic treat without the guilt. Bursting with juicy blueberries and made with wholesome ingredients, these muffins are perfect for breakfast or a snack.
Servings: 12 muffins
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour Provides a hearty texture and adds fiber.
- 0.5 cup rolled oats Contributes chewiness and enhances texture.
- 1 teaspoon baking powder Helps the muffins rise.
- 0.5 teaspoon baking soda Works with baking powder for proper rising.
- 0.25 teaspoon salt Balances sweetness and enhances flavor.
Wet Ingredients
- 0.5 cup honey or maple syrup Natural sweeteners that keep muffins moist.
- 1 large egg Acts as a binding agent.
- 0.5 cup unsweetened applesauce Adds moisture without excess oil.
- 1 teaspoon vanilla extract Enhances overall flavor.
Add-ins
- 1 cup fresh or frozen blueberries Adds bursts of flavor and natural sweetness.
- 0.25 cup chopped nuts (optional) Adds extra texture and flavor.
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- 2. In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, and salt. Whisk until well mixed.
- 3. In a separate bowl, whisk together the honey or maple syrup, egg, applesauce, and vanilla extract until smooth.
- 4. Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix.
- 5. Fold in the blueberries gently to avoid breaking them.
- 6. Fill each muffin cup about three-quarters full with the batter and sprinkle nuts on top if desired.
- 7. Bake for 18 to 20 minutes, or until golden brown and a toothpick comes out clean.
- 8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to three days or freeze for longer storage.