Healthy Blueberry Muffins

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Healthy Blueberry Muffins

Blueberries are not only delicious but also packed with antioxidants and nutrients. Here’s a healthy and delightful recipe for Blueberry Oatmeal Muffins:

1 cup whole wheat flour
1 cup rolled oats
1/2 cup honey or maple syrup
1/4 cup unsweetened applesauce
1/4 cup Greek yogurt
1/4 cup almond milk (or any milk of your choice)
2 tablespoons coconut oil (melted)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

Combine Wet Ingredients: In another bowl, mix together the honey or maple syrup, unsweetened applesauce, Greek yogurt, almond milk, melted coconut oil, and vanilla extract until well combined.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.

Add Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.

Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Feel free to add nuts or seeds for extra texture and nutrition.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Fogg Media

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