Healthy Blueberry Muffins Soft Fluffy (Print Version)
Soft, tender muffins bursting with blueberries. Wholesome choice for breakfast or snack.
# Ingredients:
01 -
1 cup milk or water
02 -
4 tsp white vinegar or apple cider vinegar
03 -
1 1/2 tsp pure vanilla extract
04 -
3 tbsp almond butter or oil (or mashed banana, yogurt, or applesauce for low fat)
05 -
2 cups flour (use spelt, white, oat, or gluten-free all-purpose flour)
06 -
4 tsp baking powder
07 -
1/2 tsp cinnamon
08 -
Optional pinch cardamom
09 -
1/2 tsp salt
10 -
1/2 cup sugar, coconut sugar, or xylitol
11 -
1 1/4 cup fresh or frozen blueberries (165g)
# Steps:
01 -
Preheat the oven to 350°F. Grease or line a muffin tin.
02 -
In a large bowl, combine the wet ingredients.
03 -
Stir in the remaining ingredients except for the blueberries. Pour the wet mixture into the dry mixture and stir until just evenly combined. If the batter is dry, add a little more milk as needed.
04 -
Gently stir in the blueberries, only until evenly mixed. Avoid over-stirring to prevent breaking the berries.
05 -
Pour the batter into the muffin tins and bake for 21 minutes, or until the muffins are perfectly domed. Allow to sit for 10 minutes before removing from the tins.
06 -
Let the muffins sit loosely covered overnight to help liners peel off more easily the next day.
# Notes and Tips:
01 -
To make blueberry cupcakes, double the sugar to 1 cup.
02 -
For flourless muffins, refer to a keto blueberry muffin recipe.
03 -
The muffins work with spelt, white, oat, or gluten-free all-purpose flour.