healthy blueberry muffins

Name: Healthy Blueberry Muffins
Prep time: 1 h
Cook time: 15 min
Yield: 18
Cuisine: American
Ingredients: 1 cup(s) whole wheat pastry flour; 3/4 cup(s) all-purpose flour; 1/4 cup(s) almond flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) orange zest; 2 cup(s) fresh blueberries; 2 - eggs large; 1 1/4 cup(s) low-fat (1%) buttermilk; 1/2 cup(s) brown sugar; 6 tablespoon(s) canola oil; 2 tablespoon(s) orange juice, fresh; 1/2 teaspoon(s) vanilla extract

(5 RATINGS)

2.34K Pinches 2 Photos

Araxy Aykanian

Laguna Hills, CA

Updated on Dec 11, 2014

A few years ago, my loving husband had 3 heart stents done on him and I started cooking healthy. These blueberry muffins are easy to make and so delicious. My family and friends love them because they're light and healthy. Enjoy along with a cup of coffee or tea. Bon Appetite

Rate

Blue Ribbon Recipe

Cooking healthy doesn't mean you need to lose any flavor, and these blueberry muffins are the perfect example! Light, fresh and super tasty, these would be great for breakfast or as an afternoon snack. So yummy!

— The Test Kitchen

prep time 1 Hr

cook time 15 Min

method Bake

yield 18 muffins

Ingredients

1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest
2 cups fresh blueberries
2 - eggs large
1 1/4 cups low-fat (1%) buttermilk
1/2 cup brown sugar
6 tablespoons canola oil
2 tablespoons orange juice, fresh
1/2 teaspoon vanilla extract

How To Make healthy blueberry muffins

Step 1

Place the rack in the top third of the oven and preheat the oven to 400 F, line 18 muffin tins with paper liner and spray with Pam.

Step 2

In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and orange zest. Add the fresh blueberries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter versus falling to bottom.
Step 3

In a mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, canola oil, orange juice, and vanilla. Don't be concerned if the mixture looks curdled and lumpy.
Step 4

Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy, don't over-mix. Divide the batter among the 18 prepared muffin cups. Bake 14-15 minutes, or until the muffins are golden brown around the edges.
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