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)
- 1/2 cup low-fat buttermilk (or low-fat milk plus 1/2 tablespoon of white vinegar or lemon juice)
- 1 egg
- 1/2 cup honey or pure maple syrup
- 1/4 cup olive oil (or melt 4 tablespoons of coconut oil)
- 1 teaspoon vanilla extract (or lemon extract)
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 2 cups blueberries (fresh or frozen)
- Preheat your oven to 375 degrees F. If you don't have buttermilk, make your own by mixing in half a tablespoon of white vinegar or lemon juice to your milk and let it sit for a couple of minutes. Line your muffin pan with baking cups or just grease your pan with oil spray.
- If using fresh blueberries, rinse them and remove any stems. Let them drain and pat them dry. (If using frozen blueberries, do not thaw them.)
- In a medium bowl, add your wet ingredients (buttermilk, egg, honey/maple syrup, oil, extract). Stir gently to mix. Add in the flour, baking powder, baking soda and salt. Gently stir with a spoon, just until mixed. It shouldn't be completely smooth, or you will have tough muffins. Gently stir in the blueberries.
- Using a scoop or spoon, fill the muffin cups about 2/3 full, until you have used all of the batter. Bake for 15-20 minutes, until the tops are browned and a cake tester or toothpick comes out clean when inserted in the center of a muffin. (Check after 15 minutes so as not to overbake them.)
- Let the muffins rest for 10 minutes in the pan before transferring them to a wire rack to finish cooling. Store leftover muffins in a plastic container at room temperature for three days, or freeze extra muffins the day they are made.