Blueberry Muffins

healthy blueberry muffins

This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.

My family absolutely loves blueberry muffins, so I wanted to spoil them just a bit. Instead of baking regular size muffins, I got out my fun mini-muffin pan and made a load of muffins. It made it so much easier to snack on them throughout the day and we had just enough for breakfast the next morning.

HERE'S ALL YOU NEED

Makes 12 muffins

  • 3/4 cup nondairy milk
  • 1/2 cup natural applesauce
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries

Preheat oven 400ºF degrees. Spray muffin pan with nonstick cooking spray or use a silicone muffin pan.

Blend milk, applesauce, ground flaxseed, and water in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.

WATCH MY NEW

UBER HEALTHY BLUEBERRY MUFFINS RECIPE VIDEO


FULL RECIPE HERE