A couple of weekends ago, we celebrated my mom’s birthday with a family brunch at my sister’s house. As this was just a few days after everyone’s New Year resolutions had begun, my sister and I were in search of healthy recipes. She had the eggs and bacon covered, so I decided to bake muffins.
I stumbled upon a healthy blueberry muffin recipe from The Fit Housewife, and made it my own by changing the ingredients just a bit and adding a sprinkle of cinnamon atop the muffins before baking. They came out perfectly! My nieces, ages 1 and 3, really loved them & ended up having leftovers for the upcoming week.
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- Coat the berries in flour. Blueberries should be flowing throughout the muffin batter before baking, to ensure you’ll get a berry with every bite. Before gently folding your blueberries into the batter, be sure to coat them in flour. This will prevent the berries from sinking to the bottom of the muffin while baking.
- Don’t over-mix the batter. Muffins can become dense if over-mixed. After adding the wet ingredients to the dry, mix until just incorporated and not a minute more. This will give you a light and airy muffin consistency.
- Go Paleo. I know a few readers who have been keeping Paleo since the beginning of the new year. This recipe is certainly healthy, though it does contain dairy and wheat flour. Feel free to substitute the wheat flour with coconut flour and the plain Greek yogurt with either unsweetened applesauce or mashed ripe bananas.
- 1 cup frozen blueberries
- 1/3 cup raw honey
- 1/3 cup coconut oil
- 2 eggs
- 1 cup (8 oz) non-fat plain Greek yogurt
- Zest of 1 lemon
- 1 cup whole wheat flour, plus 1 tablespoon for coating the blueberries
- 1 cup almond flour/meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, plus extra to top the muffins
- 1/2 teaspoon salt
- Preheat the oven to 375 degrees. Line a muffin tin with paper muffin cups then set aside. Add the blueberries and 1 tablespoon whole wheat flour to a small bowl, then toss to coat. Set aside.
- Melt honey and coconut oil together, either on a low setting in the microwave or over low heat atop the stove. Remove from the heat and cool.
- Mix the eggs, yogurt, and lemon zest in a medium bowl. Whisk in the cooled honey/coconut oil mixture. Set wet ingredients aside.
- In a large bowl or stand mixer with the paddle attachment, combine 1 cup whole wheat flour, almond flour, baking powder, baking soda, 1 teaspoon cinnamon, and salt.
- With the mixer on low, add the wet ingredients to the dry until just combined. Gently fold in your coated berries.
- Scoop the batter into the muffin tins until 3/4 of the way full. Sprinkle with extra cinnamon, then bake for 20-22 minutes. Use the 'toothpick test' to ensure the muffins are cooked through - stick a toothpick in the center of the largest muffin. If the toothpick comes out clean, they are baked through! If the toothpick comes out with wet batter attached to it, pop it in the oven for 2 more minutes until cooked through.