Coat 12 muffin cups with nonstick cooking spray. The muffins turned out poorly! Thanks. I didn’t have Greek yogurt so I subbed it for 3/4 cup evaporated milk And also added 1/2 cup more of fresh blueberries. Healthy Blueberry Muffins are PERFECT for breakfast or brunch, made with wheat flour, skim milk, brown sugar and fresh ripe blueberries, they’re soft, fluffy, and ready in 35 minutes! We can’t get enough of them. Thanks C+K :), Delicious! Each morning, we found almost the exact same options: chafing dishes filled with hot scrambled eggs, hash browns, sausage, bacon, pancakes, and toast; massive platters piled high with fresh tropical fruit; a made-to-order omelet station alongside a cook cutting thick slices of hot ham; and a half dozen baskets holding warm bagels, croissants, donut holes, and muffins. Were they dry, gummy, or something else? Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). I am hoping you can provide some insight …. . Sieve the flour & Bicarbonate of soda into a mixing bowl, Stir in the caster Sugar & Blueberries. Hi Amy, I love your healthy recipes! That’s it! I have strawberry and cranberry muffin recipes! So for the best results, I highly recommend using the same one I did. These muffins are so good and so easy to make! For the sweetener I chose maple syrup, scant 1/2 cup, goat’s milk yogurt, adding1/2 -tsp apple cider vinegar to help with the rising and the tanginess. 10/10! Now, through Amy's Healthy Baking, I teach beginner (and advanced!) However, my trick for making the ones on top appear pretty is to put the “frilly” side down into the batter and the stem side facing upward. Today I used maple syrup as a sweetener, and I found that it had a better result texture-wise than the creamed honey I used before. Yummy! Freezer Friendly. After I read through the recipe and these comments, to avoid dryness, I used sunflower oil and added 1-Tlb ghee. Hi! I used vanilla greek yogurt instead of plain flavored. This way, you can use a full cup of blueberries without risking the integrity of the muffins. You’re welcome, Carol! Just wondering can I double this recipe to make a cake?! Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Add the honey to the melted butter in the bowl and whisk to combine. I did have to cook them longer, maybe a total of 23 minutes? I’d love to hear what you and your daughter think if you end up making these! When they came out, I drizzled a honey butter on the tops. Thanks so much. Wow these muffins are incredible. I want to double the the receipt. Great to hear, Juliana! I also used labneh because I didn’t have Greek yogurt and only about a 1/3 cup of honey because I ran out. Freeze leftover muffins for up to 3 months. Hi Denise! I made 24 mini muffins (baking 10 minutes in nervousness) and 5 regular muffins with this recipe! I keep eating them this is seriously a great recipe and probably my new favorite blueberry muffins. It is so hard to find a recipe using honey instead of sugar!! I’m about to make this recipe ,and it calls for 31/2 cups of flour.,in The ingredients part.then how to instructions to combine all ingredients, it calls for 13/4 of a cup .can you tell me ,how much flour… Preheat the oven to 400 degrees Fahrenheit. They turned out perfect. Thank you for your recipe! I know these won’t last long! (Are they the same?) ), there are plenty of goodies inside for you! I tried it this morning, and added some oats for additional chewiness. If yes, what is the porpotion? Easy Healthy Blueberry Muffins. STEP 1. View Nutrition Information + Weight Watchers Points I am always happy with all I have tried! Tip: If you forget — or if you don’t coat them well enough! The changes I made were that I just used a full 2 C of whole wheat flour and added the blueberries to my dry ingredients before I added the wet ingredients to it. Good result. Did they taste burnt? Total Time: 25 minutes. I had to make a slight alteration to the recipe as only had half Skyr natural yoghurt (high in protein) so topped the cup up with Coconut Greek yoghurt. Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn't spray anything). STEP 3. Throughout the week, he also set up plenty of sightseeing excursions around the island. That’s all you need, which makes me one very happy girl… I’m always excited when I end up with fewer baking dishes to wash! If the latter, can you describe in detail how you used them to measure? Its a firm family favourite, hubby, kids, they all love it! Any suggestions to make them more moist next time? One last tip for you! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. (That guarantees I’ll see your picture! That’s interesting! will definitely try again with a different fruit/topping! You may also like Amy’s other recipes… So I added an extra teaspoon of baking soda along with two tbsp of apple vinegar, and they rose and came out well. No need to adjust the temperature, just spilt the batter to two muffin tins instead of one. I only had white flour on hand so I made them a bit differently than the recipe instructed, but nevertheless, they are incredible! I would suggest the recommended amount but they do vary slightly. Yummy! My batter produced 18 muffins, which I won’t throw away because I hate to waste food. Just made these this morning with your recipe and flax eggs. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Hi Carrie, I’m sorry to hear that! stick to liners like superglue, so coating them with cooking spray first helps the liners peel away from the muffins much more easily! Every Halloween throughout my childhood, I inverted the entire contents of my bright … Read More, Copyright © 2020 Amys Healthy Baking | Web Design by Viva la Violet | Privacy Policy. Do you think if I used a maple flavored only syrup no butter flavors (store brand) would effect flavor, sugars, end results?? Clean-up is a breeze, too. I have some buttermilk I’d like to use up and was hoping to make these muffins. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. So would a dollop of jam or jelly (I have a couple of homemade jam recipes here and here, if you’re interested! I realized too late that I was out of eggs! Then I can tell the difference if I use applesauce next time. I would love to freeze the batter for a workday morning to defrost the night before and pop into the oven in the morning. Can Be Oil Free. Hi! If you have a question, please skim the comments section—you might find an immediate answer there. They are absolutely perfect and more. ), Remember how I mentioned these healthy blueberry muffins taste just as moist and fluffy as the cupcake-like ones I ate in Hawaii? As my husband ate his full-fat blueberry muffin this morning, I decided to make your recipe for me-:). I used all of the vegan options and made it gluten free by using a combination of oat and corn flour. Hi Kari! , As for salvaging your current batch of muffins, I think your idea of topping them with nut butters would help! I even cooked them for 6 more minute. Recipe yields 12 muffins. Thank you! This is your basic mix the dry, mix the wet, and combine type recipe. We made a couple little changes….subbed out oil for one large apple grated (once you learn this trick, you’ll never use oil in your baking again! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! I followed the recipe as written (used the regular whole wheat flour vs. white whole wheat), leveled off all measured ingredients, baked at 400 for 16 min, and allowed to cool in the pan on a wire rack. Time would be longer, but I can’t say for sure without trying it. this is garbage, you need to start making some real food ya bl**dy bas*art. Made this last night. My daughter would like real pistachio muffins. I calculated the amount of vinegar based on the amount of baking soda, so all of the vinegar should’ve reacted with the baking soda while the muffins baked… I’m wondering if it was something else, maybe a clump of baking soda or baking powder? I’ve done that before, and the texture is the same as when made with white whole wheat flour — only the flavor turns out a tiny more “wheat-y.” That’s why I include it as an alternative in the Notes section of the recipe. Thank you for sharing. Thank you!! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly! that they taste so moist and cupcake-like! I guess I’ll find out but would like to know! I used a mix of honey and date syrup for sweetener and plain cream on top whole milk yogurt instead of Greek. Thank you for this recipe!I have made them multiple times and my whole family loves them! LOVE! Would like to know if I could use oat flour instead? I used a large muffin tin pan today, so I have now 6 muffins in the oven. The muffins stuck to the paper, and were lacking the crumb of “regular” muffin. Best of all, they’re bursting with jammy blueberry flavor. I’m not sure on the cost of yours, but you can find a great price at Costco or other grocery stores. They feel so much more healthy and virtuous than the standard variety. These muffins taste best after a few hours. I also used about double the amount of blueberries. I adore this recipe! These muffins taste best after they’ve had time to cool completely. Moist, fluffy, and berry PACKED! Line a muffin tray with 10 paper cases. I’m so honored that you tried making my recipe, Tina! I’m usually underwhelmed at healthier versions of muffins but these do not disappoint! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Well, they are in the oven, and I am sure they are wonderful, for your recipes are great. So maybe you could delete my previous post (October 9) :) It didn’t create a nice top layer? I’m glad you love them. I appreciate you sharing your perspective, Lana! Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Yield: 1 dozen regular-sized muffins. ♡  Healthy Blueberry Waffles I’ve tried other muffin recipes before and this one was the best. As I swallowed, my eyes widened…. Even better, these healthy blueberry muffins are simple to make. Did you use a whisk, a wooden spoon, a fork, or perhaps a hand-held or stand mixer? WHAT MAKES THESE MUFFINS HEALTHY. I’ve made these so far with blueberries, raspberries, strawberries and bananas! Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. It sounds like you either had too much oil or the combination didn’t work well with this recipe. I’ve made them several times. I used sour cream instead of greek yogurt, regular whole wheat flour (not white WW), and I opted for coconut sugar. Your email address will not be published. I’m not sure about adding coconut to these, without needing to change some of the recipe. Congratulations and thank you! ♡  Healthy Blueberry Oatmeal Muffins I had to make some changes so I could use what I had on hand. Used maple syrup, almond oil and coconut oil I know a lot of readers love my banana muffins with chocolate chips. Best blueberry muffins I’ve ever made! Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Tip: Many stevia brands and products actually have different sweetness levels! Thx C+K. I’m sure the nonstop activities were intentional… and probably his way of keeping certain mischievous individuals out of trouble! Absolutely love these! ), and it’s also highly concentrated. My family calls them the BEST cookies I’ve ever made, and I’ve shared more than 250 cookie recipes on my blog! Didn’t notice any flavor from it?? I normally don’t love muffins, but my partner and i LOVED these! Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. You can just add them to it, no need to change the flour! I’m so honored that you’re enjoying my recipes and that you tried this one, Melissa! my batter turned out waaaay to thick, i couldnt mix in all the flour as there wasnt enough liquid. Cooked 400 for 21 minutes total. We appreciated the fact that you used maple syrup or honey as a sweetener, and also appreciated the use of yogurt. Tastes just as good if not better than regular muffins. Forget those box mixes! I hope this helps! ♡  The Ultimate Healthy Blueberry Scones I used coconut Greek yogurt which I had on hand, as well as some lemon zest. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.). I wish I had found out your recipe website earlier! I hope this helps! Can you describe their taste and texture a bit more? In a moment, you’ll add baking soda. A 1-for-1 substitution of regular whole wheat flour for the white whole wheat flour won’t actually make these muffins dense. I enjoy trying your recipies,..and they ALWAYS turn out delish! Do you have an issues with other recipes of your baked goods turning out drier? Healthy Vegan Blueberry Muffins Recipe. Add some oat flour to thicken up the batter, and you’ve got the easiest gluten free muffin … Let it rest for 5 minutes before adding it to the other liquid ingredients. I don’t have a recipe for pistachio muffins yet, but you should be able to substitute ¼ to ½ cup of chopped pistachios for the blueberries in this particular recipe, if you’d like. My question is can I freeze the mixed batter if I do not use all of it? I love your recipes and have used rotate between your apple and carrot muffins. The almond extract makes them taste just like gourmet bakery-style muffins too. You could also cut them into small bits and make a yogurt parfait out of them along with more fresh blueberries — or maybe even use them as toppings for a smoothie bowl! I will have another go. Loved this recipe! I will try all of them later on. They were moist, delicious and quite filling. I’m not sure about making this a cake, but I believe others have made it in a loaf. Whisk the honey and egg into the buttermilk with a fork. Instead, it’s made by finely grinding a special type of soft white wheat (hence the name! Hope this helps! I’ll definitely be making these again. And just in case you haven’t heard of it before… White whole wheat flour actually exists, and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour! I always try to use fresh blueberries when it comes to baking muffins because I’ve found that frozen ones often stain the batter a strange gray color. I’ve been picking out and trying muffin recipes the past 3 months. Will you eat these for breakfast? I used 1 cup Bob Mills 1:1 all purpose GF flour and 3/4 regular flour (ran out of the GF). Hi Martha! Looking to make these but was wondering other fruits which would be good in them. That’s great to hear! My muffin tin is non-stick, so maybe I need to reduce the heat by 25 degrees? I used sweetened Greek yogurt and no honey or syrup. I’m honored that you’d like to make one of my muffin recipes for your daughter, Christa! Maybe I should have used a cheaper brand less xpnsve?? It’s my favorite to make for my 1 yr old! It’s 1 cup + 3/4 cup + 1 tsp flour. Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. These blueberry muffins are golden on top, and moist and fluffy on the inside. Gently fold in the blueberries. Forgot to add the vanilla extract and my God the smell was divine and the texture was perfect. Such a great baking trick! Sprinkle the tops of the muffins with turbinado sugar. Thank you, C&K. ♡  Healthy Lemon Blueberry Scones Haha. I did not have whole wheat flour on hand, so I used regular all-purpose flour instead. Stir in the vinegar. Would swapping out the blueberries and replacing with chocolate chips work or would that effect the moisture? I also make my whole wheat breads and bread rolls (and cinnamon rolls!) Deb from Sudbury, ON Canada. The kids and I love them. If you’re interested in learning more, I share my favorite 100% whole wheat yeast bread rolls here, 100% whole wheat yeast-less bread rolls here, and 100% whole wheat cinnamon rolls here! I think this may now be my go-to blueberry muffin recipe. Because he needs fat for development, I used sour cream instead of yogurt. Looking forward to making more of your recipes. Used vanilla flavored coconut dairy free yogurt (that wasn’t Greek yogurt). This healthy delicious healthy blueberry muffin recipe is adapted from 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites, a great book by one of my all time favorite food writers and recipe … Hi Frenz, Almond flour isn’t typically a great 1:1 substitute. Hi Ellen, I haven’t tried it with these. In hindsight, those muffins probably tasted so incredible and dessert-like because they were filled with lots of butter, sugar, and heavy cream…. These changes improve the muffin texture (less spongey in the center) and produce more irresistibly golden muffin tops. Don’t just dump them in! There are a few things that help make these blueberry muffins healthier than what you would buy in a bakery. in Baking· Breakfast· Clean Eating· Fruit· Gluten Free· Low Fat· Low Sugar· Muffins· Sugar-Free· Vegetarian. No special equipment required. Dog lover. }, ½ tbsp (7g) unsalted butter or coconut oil, melted, Preheat the oven to 350°F. I had to make a few changes cause I’m plant based. This post is … Once the batter forms fold in 2/3 cup of blueberries. Have been seeking a good Blueberry Muffin recipe and I found yours this one to be delicious. Stir until just incorporated. Just like the banana muffin recipe I tried, and the pumpkin muffins…Boy I’ve been making a lot late night muffins recently. I have always loved chocolate. Otherwise I’m not sure what else could have caused it. I just made these with plain medium fat yoghurt instead of Greek and they rose quite well. My only wish is that if you can provide a rough estimate of # of mini muffins your recipe will make and maybe give a idea of bake time for mini muffins. The muffins were yummy despite my disorganized kitchen. That’s actually a good thing — it means your blueberries are really ripe, sweet, and juicy! Leave a comment below and share a picture on. Learn how to make blueberry muffins from scratch! Thank you again, Kate! These healthy blueberry muffins are golden, fluffy, moist and delicious! These are by far one of the best GF blueberry muffin recipes I have tasted! It was very tasty, but rather dry. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.). Made these along with the carrot muffins this am because I am having company this weekend. ), or maybe a drizzle of maple syrup, agave, or a sprinkling of powdered sugar (or your favorite no-calorie sweetener!). Hi Kate! And they were! But other maple syrup should be fine. My favourite variation is a blueberry and raspberry mix. . thanks. ), and after sitting down, I tore off a small piece and popped it into my mouth. Another triumph. Could I use it to replace greek yogurt in this case? Of course, there’s one more key ingredient… The blueberries! I turn to your blog frequently for recipes. Since you leveled off, that would have been my first question of how you measured the flour. I too added about 1/4 cup good quality peach flavored yogurt to my Greek yogurt to make 1 cup needed for recipe. Subbed almond milk and apple cider vinegar for yogurt and they were just great!! Aloha. (However, I’ll need to be creative with topping them off with some PB or almond butter to help with the taste.) It’s a secret ingredient in these muffins… And one of the big reasons (along with Greek yogurt!) Very moist and delicious! If you look closely, you might be able to see that little stem hole in the center of the blueberries, especially in that second from last photo! The turbinado sugar didn’t stay on top for me… it just sunk in. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Looking forward to your advice! How to Make Oat Flour Blueberry Muffins. 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