It’s blueberry season! Yay! Hopefully you are as excited as I am about this. I’m also excited to share my recipe for healthy blueberry muffins, which you will absolutely love. Loaded with antioxidant-rich blueberries, a few secret ingredients, and less sugar, you will want to eat these every day. So stock-up on blueberries and follow the recipe below to make your new favorite healthy blueberry muffins.
Preheat the oven to 375 degrees fahrenheit.
Grease a muffin tin (makes 12 muffins).
Wash and dry (or thaw, if frozen) 1 3/4 cups of blueberries. That may seem like a weird number, but it’s the maximum I’ve been able to bake into these muffins without totally compromising their structural integrity. At the two cup point they’re basically a pile of molten blueberries, barely held together by a tiny bit of muffin. Of course that’s not entirely a bad thing, but these are a lot easier to eat.
Toast 2 tablespoons of wheat bran at 250 degrees fahrenheit for about 2-5 minutes. It should be light-to-medium brown when done, but burns easily so keep an eye on it and stir it after a minute or two. While this step is optional, wheat bran adds a little bit of texture and a slightly nutty flavor to the muffins, not to mention the nutrition. This step works well in a toaster oven, too.
Whisk together in a large bowl:
- 1 cup white flour
- 3/4 cup whole wheat (whole meal) flour. If you can find flour with all of the bran and germ included, that’s even better.
- 2 tablespoons toasted wheat bran (directions above)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar, reserving about 1 tablespoon in a small dish to use later for the topping
Add all at once to the first mixture:
- 1/2 cup mashed blueberries
- 1 egg, lightly beaten
- 1 cup milk
- 1/4 cup melted butter
Then stir to combine, but do not over-mix. There will still be small lumps which will disappear when baked. I honestly have no idea why the lumps go away, because I definitely remember eating baked goods at school lunch that had plenty of powdery lumps, but in these healthy blueberry muffins, the small lumps do disappear.
Next, fold in 1 1/4 cups blueberries.
Then, pour the batter into the greased muffin tins (it makes 12 muffins, I’m just using two trays of 6):
Make the topping:
- Add 1/4 – 1/2 teaspoon of grated nutmeg to the 1 tablespoon of sugar you reserved
- Stir to combine
- Sprinkle the topping over the batter in the muffin tins
Bake for 20-25 minutes, until a straw inserted in the middle of a muffin comes out clean (apart from blueberry juice, of course).
Let them cool for a few (agonizing!) minutes before you take them out of the tins, then enjoy.
Tips and tricks:
- These muffins, like most baked goods, freeze really well. They can be reheated in the microwave for 30-60 seconds on high, or in the oven/toaster oven for about 10-15 minutes at 300 degrees.
- Blueberries also freeze well, so fill your freezer while they’re in season. As long as your blueberries are completely dry when you freeze them, they should separate easily to measure while still frozen. Alternately, you can freeze them in containers of 1 3/4 cup portions so they’re ready to go.
I hope you enjoy your healthy blueberry muffins! Feel free to leave a question or comment, and don’t forget to subscribe to Creatorvox (button on the right) to get new posts right in your email box. You can also follow Creatorvox on Facebook and Twitter for more tips and tricks between posts. Thanks for reading, and happy making!