Healthy Blueberry Muffins

I am really trying to change my eating habits and start eating more nutritious meals. I don’t generally eat a lot of calories but my nutrient intake definitely ain’t good.
So I am making an effort to cook and prep food for quick, easy AND healthy meals.
This is a recipe I’ve made many times over the years I’ve tweaked it some over time such as using different flours, different additives (berries, nuts, banana) and such.
I ran this recipe through a calorie counter and I believe it’s a good healthy snack if you don’t eat multiple muffins 😉
If you add a banana to it you get more rise I find. So feel free to modify. This batch didn’t have a banana in it.

 

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Healthy Blueberry Muffins                               Serves 12 regular muffins

  • 2 cups flour (I used 1/3 oat bran and regular white flour,  usually I use whole wheat)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup raw cane brown sugar
  • 1/4 cup 0% m.f Greek yogurt
  • 1/2 cup Almond milk
  • 1/4 cup olive oil (fractioned coconut or vegetable oil works just as well)
  • Dash of salt (or to taste)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup blueberries (I used fresh you can use frozen as well)

1. Combined flour, salt, baking powder and baking soda and mix. In a seperate bowl mix together wet ingredients (egg, milk, yogurt, vanilla extract, oil and sugar)
2. Gently mix the wet with the dry till combined and then fold in the blueberries.
3. Bake at 425F for ~5 minutes and reduce to 370F for the last 15 minutes or so. Check if done with a toothpick. Some ovens may vary so check your muffins accordingly.

 

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