I’m not a huge baker. It’s time consuming and there is always so much flour and egg everywhere, but I do love desserts. One of my favorites are blueberry muffins and I feel like if I go somewhere new, and it’s on the menu that I will have to get a health blueberry muffin or not so healthy ;). Side note: If you’re in Chicago, you have to try the fried blueberry muffin from Au Cheval. It sound disgusting, but it will change your life.
A few weeks back Michael and I drove out to Michigan to pick 9 lbs of blueberries. 9 lbs hand-picked! and we purchased another 5 or so pre-picked so needless to say that we had a plethora of berries. They are delicious on their own, but I couldn’t help but attempt to make my own muffins. I searched high and low for healthy recipes and wanted something that didn’t have too many crazy ingredients. I finally found a recipe that is a really great alternative to traditionally sweet muffins and they do satisfy my craving! Although I haven’t tried it, you can make some small substitutes to make it dairy free. Just substitute out the yogurt for soy yogurt and the butter for coconut oil. I’ve made these a few times with both fresh and frozen blueberries and both turned out real well! If you try this out, let me know!
Healthier Blueberry Muffins
What you need:
3 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamo
1/2 teaspoon salt
1 cup non-fat plain Greek yogurt
3/4 cup honey
2 teaspoons vanilla extract
1/2 cup Unsweetened Almond Milk
1 stick (1/2 Cup) melted butter
2 cups fresh or frozen blueberries (if frozen, do not thaw first)
(Optional) Honey Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons Unsweetened Almond Milk
1 teaspoon honey
1 teaspoon fresh lemon juice
- Preheat oven to 375°F. Grease muffin tin with cooking spray. Set aside.
- Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined. Set aside.
- In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and almondmilk, and whisk until completely combined. Gradually add in the melted butter, whisking continually as you add it in so that its warmth doesn’t accidentally cook the eggs. Whisk until completely combined.
- Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined. (Be really careful not to overmix the batter.) Gently fold in the blueberries until just combined.
- Scoop the batter into the prepared baking cups, filling them 3/4 full and topping with a few extra fresh blueberries if desired.
- Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove and let cool on a wire rack. Serve immediately, drizzled with the optional glaze if you’d like. Or store in a sealed container for up to 3 days.
Honey Lemon Glaze Directions:
- Whisk all ingredients together until smooth. If you need to thicken the glaze, add more powdered sugar. If you need to thin the glaze, add more almondmilk.