Healthy Blueberry Muffins Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Source: Facebook group

Ingredients:

• 1 1/2 cup white whole wheat flour or whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup shredded zucchini (1 medium)
• 1/2 cup pure maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp almond extract (I used 1 1/4 tsp. vanilla)
• 2 Tbsp olive oil
• 1/3 cup unsweetened applesauce
• 1 egg
• 1/4 cup unsweetened almond milk, or any milk
• 3/4 cup fresh or frozen blueberries

Steps:

1. Preheat oven to 350 degrees F. Grease muffin tins so the muffins do not stick.
Ad


2. Combine the flour, baking soda, cinnamon and salt in one bowl.

3. In another bowl combine the zucchini, maple syrup, extracts, olive oil, egg and milk. Combine well.

4. Put a well in the dry ingredients. Add the wet ingredients and combine.

5. Fold in the blueberries.

6. Fill tins 3/4 full.

7. Bake 19-22 minutes, or until toothpick comes out clean.
Ad


8. Cool on wire racks 10 minutes. Remove muffins and finish cooling on the racks.

Prep Time: 10 minutes

Cook Time: 18-22 minutes

Total Time: About 30 minutes

Yield: 12

Source: Shoprite circular

Ingredients:

• 1 3/4 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter or coconut oil, melted
• 2 eggs at room temperature
• 1 Tbsp vanilla extract
• 1/2 cup plain nonfat Greek yogurt (I used toasted coconut vanilla)
• 3 Tbsp honey (I used 2 packets of Stevia)
• 1/3 cup nonfat milk
• 1 cup blueberries (not thawed if frozen)
• 1 Tbsp grated lemon peel (I used orange)

Steps:

1. Preheat the oven to 350 degrees F. Grease muffin tins or line with paper liners.

2. In a medium bowl, whisk together the eggs, milk, oil, honey, vanilla and lemon peel.

3. Whisk in yogurt until smooth.

4. In a separate bowl mix together the flour, baking powder, baking soda and salt.

5. Slowly add the dry ingredients to the wet ingredients, mixing gently. Gently fold in the blueberries.

6. Divide the batter into the muffin tins.
Ad


7. Bake 18-22 minutes, or until the tops are golden brown. Allow the muffins to cool for 10 minutes before eating.

8. 10 minutes before transferring to a wire rack.