Dessertscookingclassy5.0
Healthy Blueberry Muffins
Made with whole wheat flour, nutritious almond flour, plenty of fresh blueberries, and they're sweetened with real maple syrup instead of sugar. It's a healthier version that's still perfectly delicious!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
- spatula
- pan
📝 Preparation Steps
1
Preheat oven to 375 degrees.
2
In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
3
In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
(150g) whole wheat flour (scoop and level to measure)1 cuplarge eggs2
4
Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
5
Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
(150g) whole wheat flour (scoop and level to measure)1 cupcup (56g) almond flour1/2cup (72g) unbleached all-purpose flour1/2cup (155ml) buttermilk2/3cup (120ml) real maple syrup1/2cup (80ml) olive oil*1/3cups (220g) fresh blueberries1 1/2
6
Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to ⏱️ 20 minutes.
7
Let cool in pan several minutes then transfer to a wire rack to cool completely.
8
Store in an airtight container. For longer shelf life they can be frozen up to 3 months.
Nutrition Facts
calories
215 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
11 g
sodium Content
122 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
32 mg
carbohydrate Content
27 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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