Quick Easy and Healthy Blueberry Muffins

Blueberry muffinIt’s blueberry season! No matter what time of year, this quick and easy blueberry muffins are a great snack or breakfast on-the-go alternative. You can make these blurry muffins using fresh or frozen blueberries. Super simple to make with only one bowl and a 2-cup measuring cup to use and no electric mixer required! What could be simpler?

Blueberry Muffin Recipe

Mix together in one bowl all the dry ingredients

  • 1 1/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup oat flour
  • 2 tablespoons ground flax seed
  • 1/2 cup brown sugar (you can use white sugar if you don’t have any brown sugar)
  • 1/2 teaspoon salt (prefer Himalayan pink salt for added minerals)
  • 2 teaspoon baking powder

Mix together in a 2-cup glass measuring cup:

  • 1 egg, beaten (crack the egg into the cup and beat with a fork)
  • 1/3 cup olive oil (grape seed oil)
  • 1 tablespoon molasses (Tip: coat the measuring spoon with oil before measuring molasses and the molasses will easily slide off)
  • Milk – pour enough milk to the 1 1/2 cup mark on the measuring cup
  1.  Pour the wet ingredients to the dry ingredients. Mix until just blended (do not over mix).
  2. Fold in 1 1/4 cup frozen or fresh blueberries.
  3. Use an ice cream scooper to spoon into silicon muffin cups or liners.

YieldTray of blueberry muffin: Approximately 16 regular size muffins

 Substitutions for a healthier muffin:

  • white flour = whole wheat, oat flour, flax seed
  • white sugar = molasses for added nutrition, reduce sugar by 1/4 cup
  • Himalayan salt = for adding more minerals

Moist muffin with plump blueberries. These muffins have a great texture with minimal mixing of the batter. It can easily be frozen after baking. It’s great with a little dab of butter while still hot or pair it with a slice of cheddar cheese for a satisfying snack.Blueberry muffin halves

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