Best Healthy Blueberry Muffins

gluten-free and dairy-free
Gluten-free and dairy-free
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Ingredients

Cooking spray
1 cup + 2 tbsp Oat flour gluten-free
1 cup Almond flour packed, super fine blanched almond flour
¼ tsp Salt
¾ tsp Baking powder
2 Eggs slightly beaten
⅓ cup Honey
1 tsp Vanilla extract
½ cup Almond milk or any dairy-free milk
1 tbsp Olive oil or any neutral oil
1 tsp Apple cider vinegar or fresh lemon juice
1 cup Blueberries fresh

Nutritional information

149
Calories
7.6g
Fat
17.7g
Carbohydrate
3.6g
Protein
27mg
Cholesterol
65mg
Sodium
Ingredients

Best Healthy Blueberry Muffins

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A really simple recipe for the Best Healthy Blueberry Muffins that you can whip up in about 30 minutes, so a muffin-craving can be satisfied in a cinch. Made with oat flour and almond flour, these not-too-sweet European style muffins are packed with juicy blueberries and hinted with vanilla. Moist, tender, and delicious, these are the perfect excuse to have dessert for breakfast.

You need two bowls for this recipe. One bowl to mix the dry ingredients, the other for the batter itself. When prepping ingredients, be sure to pack your almond flour just like you would with sugar. But avoid packing the oat flour into your measuring cup. You can use store-bought oat flour or make it yourself at home using old-fashioned oats. Just pour one cup and two tablespoons of oats into a food processor and process until the oats are ground into a fine flour consistency. These muffins are sweetened with honey. I like to use honey as my sweetener as I’ve found it helps create a perfectly soft and moist muffin. But maple syrup works well too. Enjoy!

To make the Best Healthy Blueberry Muffins, you will need the following ingredients:

Ingridiens for Best Healthy Blueberry Muffins

Steps to make Best Healthy Blueberry Muffins

1

Preheat oven and prepare muffin pan

Preheat the oven to 350 °F and line a 12-cup muffin pan with paper liners. Spray the inside of the liners with nonstick cooking spray.

2

Combine dry ingredients

1

In a large bowl, combine 1 cup oat flour (reserve 2 tablespoons for later), 1 cup packed almond flour, ¼ teaspoon salt, and ¾ teaspoon baking powder.

3

Combine wet ingredients

1

In a separate large bowl, whisk together 2 eggs, ⅓ cup honey, 1 teaspoon vanilla extract, ½ cup unsweetened almond milk, 1 tablespoon olive oil and 1 teaspoon apple cider vinegar until smooth.

4

Combine dry and wet ingredients

1

Add the dry ingredients to the wet ingredients and stir until just combined.

5

Toss blueberries and oat flour

1

Toss 1 cup fresh blueberries and the reserved 2 tablespoons oat flour together.

6

Fold in blueberries

1

Gently fold the blueberries into the batter. Mix until just combined.

7

Fill muffin cups

1

Fill the muffin cups about ¾ full.

8

Bake

24

Bake for 18 to 24 minutes or until a skewer inserted in the center comes out barely clean.

9

Cool

Once baked, transfer the pan to a wire rack to cool for 10 minutes, then remove the muffins from the pan and place them on a wire rack to cool completely.

10

Serve

Serve warm or at room temperature and enjoy!

Looking for a delicious and healthy treat? Enter the Best Healthy Blueberry Muffins! Made with oat flour and almond flour, these are lightly sweetened with honey, keeping the recipe refined sugar-free. Made it? Let us know and don’t forget to share your results with us on Instagram @cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I've made three different blueberry muffin recipes in the past weekend, this one is the best so far. Thanks for sharing the recipe!

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