It’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
Pour the wet ingredients to the dry ingredients. Mix until just blended (do not over mix).
Fold in 1 1/4 cup frozen or fresh blueberries.
Use an ice cream scooper to spoon into silicon muffin cups or liners.
Yield: 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.
Here’s a healthier version of a snack muffin with a few options to make it gluten-free, egg-free, or dairy free also. It is very easy to make, kid-tested recipe, with no mixer required. Enjoy it warm, fresh from the oven, freeze it as a quick snack. It is a quick and easy addition to school lunch.
A perfect alternative breakfast on-the-go for kids and adults.
2 very ripe bananas, mashed
1/2 cup almond milk (Option: regular milk)
1/2 cup yogurt
Options: Greek yogurt
or 1/4 cup yogurt and 1 egg – Omega 3 preferred
or 1/4 cup grated apple or unsweetened applesauce and 1 egg)
2 tablespoons fresh ginger, grated
1 tablespoons unsulphured molasses (it adds great colour and added minerals)
1 teaspoon vanilla extract
1/2 cup rolled oats
2 cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup brown sugar (option: maple syrup to eliminate processed sugar)
1/2 teaspoon salt (option: sea salt or Himalayan pink salt for added minerals)
1 teaspoon cinnamon
6 – 8 dried chopped dates – Option: to add more sweetness if desired.
(Tip: coating the dates with the dry ingredients will ensure more even distribution of the dates)
Mix the wet ingredients together. Mix the dry ingredients together. Mix the dry to the mixed wet ingredients. Scoop onto silicon muffin cups using a regular ice cream scoop. Bake in 360 degree oven for 12 minutes or check with a cake tester.
Yields 18 muffins. Serve with sliced apples or pears.
Use reusable silicon muffin cups for easy removal. The lack of additional oil in this recipe, may make using paper muffin liners difficult to remove.
When checking for doneness using a cake tester, you might find bits of mashed banana on the cake tester. Make sure you test on another area.
To Make Oat Flour
Use a clean coffee grinder to mill small batches of oats into flour.