I love muffins.
I used to love muffins A WHOLE BUNCH but then this called “calorie/fat gram content” decided to rain all over my parade.
So then I decided to fight back and make my own “darn” muffins, so they would not have the caloric count of a large meal. I tried for YEARS to make them from scratch and they always had some “funky” flavor to them. The flavor was so funky to me that I couldn’t eat them and ended up throwing them away.
Then I realized the culprit…baking powder with aluminum.
Luckily, there was an easy fix, purchasing aluminum free baking powder. (So if you also suffer from “funky muffin taste”, now you have a way to solve it and can embrace your inner Muffin Man from Drury Lane.
I love this healthy blueberry muffins recipe because it is quick, takes few ingredients and you can substitute whatever fruit or yum-yum you have on hand. (I love to thrown in chocolate chips.) Also, this recipe only makes six muffins, so it is perfect to whip up as a complement to dinner or as an after school snack.
Healthy Blueberry Muffins Recipe
This Healthy Blueberry Muffins Recipe is a breeze to make because it only takes 8-ingredients and most of them you already have on hand. Whip them up in under 20 minutes for a great afternoon snack or compliment to dinner.
Recipe Yields: 6 muffins
Primary Ingredients
1 cup All-Purpose Flour (you can also substitute whole wheat flour)
1/2 cup Sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1 egg (room temp)
1/2 cup milk or half-half (room temp)
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup blueberries (or you favorite fruit, nut, or chocolate)
Instructions
1. Take out eggs, measure milk and let sit on counter to become room temp.
If you try to put melted butter with cold milk or eggs, the butter will harden to small pieces and make for an uneven mixture. In order for a uniform muffin, make sure to let milk and eggs get to room temp.
2. Preheat oven to 400 degrees. Line muffin pan with paper cups or use cooking spray.
3. Melt butter in microwave in glass container. Set aside and let cool slightly.
4. Combine flour, sugar, baking powder and salt in large bowl with whisk.
5. Combine eggs, milk, butter and vanilla in a medium bowl with same whisk.
6. Stir wet ingredients into dry ingredients with whisk.
7. If using berries, do not mix them into the batter. Instead, fill each muffin cup 1/3 of the way with batter (I love using these cookie scoops) and then place 5 – 8 berries on top of batter. Fill muffin cup up to top with remaining batter.
These muffins will bake “up” so there is no need to leave room at the top of the muffin cup.
3. Bake for 15 minutes or until sides are golden brown.
I’m a FIRM believer that the right tools make all the difference in the world in the kitchen. Here are three I CAN NOT live without when I’m making my muffins.
- Wilton Muffin Pans
- No Pro Paper Muffin Cup Liners
- Baker’s Secret Cookie Scoop (awesome for making sure each muffin has the same amount of batter.)
And here are some of my other quick bread recipes.
Honey Wheat Sandwich Bread (The BEST Sandwich Bread You Will Ever Make)
Want more recipes like this? Follow my Breads Board on Pinterest.
