So, I casually mentioned these healthy, whole wheat blueberry muffins in my last post. I try not to be a tease, so I figured I should share the recipe with you. I thought you should know that these are yummy, tender, and not heavy at all, despite using 100% whole wheat flour (white whole wheat). In fact, my husband said he never would have guessed these are whole grain muffins.
This recipe is very flexible when it comes to ingredients. I’ve tried different variations to see if I could arrive at the best one, but we’ve actually enjoyed all of them. Sometimes I use olive oil, and sometimes I use coconut oil. (I bet canola oil would work well too.) Sometimes I use pure maple syrup, and sometimes I use honey. Sometimes I use vanilla extract, and sometimes I use lemon. (I actually prefer the vanilla, but the lemon is nice for a change.) It’s important to wait until the muffins have cooled so that you can really taste the flavors, but once you do, you can decide if you want to spread some butter on yours. (Sometimes we do, and sometimes we don’t!)
It’s good to know that we don’t have to forgo a nice treat while trying to eat healthier. The white whole wheat flour is more nutritious than all-purpose flour and has lots of fiber. (I’m guessing that’s why I don’t gain weight with these like I would with regular muffins.) And, these are loaded with blueberries, which besides being among my favorite fruits, are high in antioxidants. I’ve got some of these muffins in my freezer and some on my counter, and they make a nice breakfast or snack. Plus, they go well with a salad for lunch.
What’s not to love?
(Recipe Source: Cooking with Mamma C)