Recipe of the Week: Healthy Blueberry Muffins

 

 

This past weekend, a friend of Thomas’ came to visit.  He had to move a few years ago, but he and Thomas’ group of friends remain very close, so when he comes, you can expect to have a heard of teenage boys at your house. My friend had a few boys over Friday night, so I thought I would make these blueberry muffins to help her out for breakfast.  I also made a batch for my other friend Lisa, who let my son Jack stay the night so my husband and I could go out to a Royals game and 3rd Eye Blind concert.  (but that’s a whole other story….)

If you know me, you know that I don’t follow a recipe very well.  I always add my own spin to things to make it healthier or with more of the ingredients I like.  So, when my friend Lisa asked me for the recipe, I told her I just added a cup or so of this, and then some of that and she said, “Please, I need some measurements!”  So today, I replicated the recipe for her and anyone else who might like a healthy      blueberry Muffin Recipe.  Hoping your kids can’t tell they are a healthy version either.

 

blueberry ingredients

Lori’s Healthy Blueberry Muffins

Yield about 16 muffins or 1 loaf

 

1 ½ c flour

1 tsp. baking soda

2 tsp. baking powder

1 c. vanilla protein powder (I use plant based…lots of fiber!)

Heavy pinch of salt

1 tsp. cinnamon

1/2 tsp. of nutmeg

1/2 c. brown sugar packed

1/4 c. applesauce, unsweetened

1/4 c. coconut oil  (I melt in microwave before mixing)

2 eggs

1 generous cup vanilla yogurt

2 cups fresh blueberries (save about ¼ c. for the top)  They are in season and  cheap right now.  Each pint was $.99 at Aldi.

 

Instructions:

Preheat oven to 375 degrees.

In a large bowl mix together flour, protein power, baking soda, cinnamon, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, eggs, applesauce and yogurt. Add the dry ingredients and stir to a count of 10.  Over mixing makes muffins tough because it forms gluten and it will also form peaks on top.  (Hey…I was a cooking teacher…I know this useless information)

 

 

Add blueberries, reserving about ¼ c and fold in.

batter

 

Add mixture to muffin tins with liners sprayed with non-stick spray. Sprinkle remaining berries on top and press down lightly.

 

 

muffin tin

Bake for 20 minutes or until toothpick comes out of the middle clean.

 

 

muffins-finished

 

Finished product!  The kids have no idea they are the healthy version.  I also sometime use coconut or spelt flour in place of white flour, but it gives it a different texture.  Try it, but my kids don’t like it near as much.

Leave a Reply