Healthy Blueberry Muffins
These healthy blueberry muffins swap out refined sugar and flour for wholesome ingredients that are rich in both nutrients and flavor. Make ahead for a quick breakfast or snack on the go.
Servings: 12 muffins
Ingredients
- 1 3/4 cups (210g) white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup honey
- 1/2 cup unsweetened apple sauce
- 1/3 cup olive oil, plus more for coating the tray
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Get ready: Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan or use muffin tin liners.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Whisk the wet ingredients: In a medium bowl, whisk together the honey, apple sauce, olive oil, milk, egg, and vanilla extract until fully combined.
- Fold together: Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix. It’s okay if there are a few lumps.
- Add the blueberries: Stir in the blueberries with the spatula to distribute through the batter.
- Divide the batter: Scoop or pour the batter into the prepared muffin pan, dividing them evenly among the wells. Fill each well to about 3/4 full.
- Bake the muffins: Bake for 22 minutes, or until a toothpick inserted into the center of one of the muffins come out clean.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. Run a butter knife around the edge of each muffin to free them from the pan if necessary.
- Serve: Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days.
Video
Notes
hoelIf you don’t have white whole wheat flour, you can substitute with wcup whole wheat flour mixed with 3/4 cup all-purpose flour.
- Mixing muffin batter activates the gluten and causes it to develop and become more elastic. Mix until the ingredients are just combined. Overactive gluten doesn’t rise and can lead to tough, dense, and dry muffins.
- The muffins will keep in an airtight container at room temperature for up to 4 days. They can also be frozen in a freezer-safe container or freezer bag for up to 3 months. Thaw frozen muffins on the counter.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 178.6kcal | Carbohydrates: 28.2g | Protein: 3.2g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.6g | Trans Fat: 0.002g | Cholesterol: 14.3mg | Sodium: 186.1mg | Potassium: 61.9mg | Fiber: 2.4g | Sugar: 14.7g | Vitamin A: 41.1IU | Vitamin C: 2mg | Calcium: 42.5mg | Iron: 0.7mg
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