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For these skinny blueberry muffins, I use whole wheat flour and almond flour. Whole wheat flour gives a hearty taste and adds fiber. Almond flour makes the muffins moist and adds healthy fats. Together, they create a great base for our muffins. I like to use honey or maple syrup as my sweeteners. Both options are natural and add a light sweetness. Honey gives a rich flavor while maple syrup adds a hint of earthiness. You can pick whichever you love best! Chia seeds are a fantastic add-in for these muffins. They provide extra fiber and healthy omega-3 fats. Plus, they add a nice texture. You can add 2 tablespoons of chia seeds to your mix for more nutrition. They help make these muffins even healthier! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps your muffins rise well. Next, take your muffin tin and line it with paper liners or lightly grease each cup with cooking spray or oil. Greasing helps the muffins come out easily after baking. In a large mixing bowl, combine these dry ingredients: - 1 cup whole wheat flour - ½ cup almond flour - ½ cup rolled oats - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon Use a whisk to mix everything well. This ensures no lumps remain. Mixing well helps the flavors blend evenly. In another bowl, whisk together: - ¼ cup honey or maple syrup - 1 cup unsweetened applesauce - 1 large egg, at room temperature - 1 teaspoon vanilla extract Whisk until smooth. This step adds air, making the muffins fluffier. Now, gently pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until combined. A few lumps are okay; don’t overmix. Finally, fold in 1 cup of fresh blueberries. If you want extra texture, add 2 tablespoons of chia seeds. Gently fold to keep the blueberries intact. Now, you’re ready to bake! To get fluffy muffins, mix gently. Overmixing makes muffins tough. When you add wet and dry ingredients, stir just until combined. You want small lumps in the batter. This keeps your muffins light and airy. When it’s time to add blueberries, be gentle. Use a spatula to fold them into the batter. This helps keep the berries whole. If you squish them too much, the muffins turn blue. A few gentle turns will spread the blueberries evenly. For a nice rise, fill each muffin cup about three-quarters full. This allows room for the muffins to expand as they bake. Also, preheating your oven is key. An oven at 350°F (175°C) helps set the muffins quickly, giving them a lovely dome shape. Pro Tips Use Room Temperature Egg: Using a room temperature egg helps to create a smoother batter and contributes to a fluffier texture in your muffins. Don’t Overmix: Overmixing can lead to dense muffins. Stir the ingredients until just combined for a light and airy result. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This prevents the batter from turning blue and maintains the muffin's appearance. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. {{image_4}} To make these muffins gluten-free, swap the whole wheat flour with a gluten-free blend. You can find many good blends at stores. Just make sure it can replace regular flour cup for cup. Almond flour already works well, so keep that. This change gives you light and fluffy muffins without gluten. If you want to cut sugar, try using unsweetened applesauce as the main sweetener. It adds moisture and natural sweetness. You can also use mashed bananas instead of honey or maple syrup. This gives a unique flavor while keeping it healthy. Just remember, the muffins may be less sweet, but still tasty! Feel free to change up the blueberries! You can add raspberries, chopped strawberries, or diced peaches. Each fruit adds its own flavor and fun twist. If you choose a juicier fruit, reduce the applesauce a bit. This keeps the muffins from getting too wet. Try mixing berries for a colorful muffin too! To keep your muffins fresh, store them in an airtight container. This helps prevent them from drying out. Place a paper towel at the bottom of the container. This absorbs any moisture and keeps the muffins soft. You can store them at room temperature for up to three days. If you want to enjoy them longer, consider freezing them. Freezing is a great way to save muffins for later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer-safe bag or container. Make sure to squeeze out as much air as possible. Muffins can stay fresh in the freezer for up to three months. This way, you can always have a healthy snack ready! When you’re ready to eat a muffin, there are easy ways to reheat them. For the best texture, use the oven. Preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5-10 minutes. You can also use a microwave. Just pop the muffin on a plate and heat for 15-20 seconds. Enjoy your warm, soft muffin like it’s fresh out of the oven! To make these muffins vegan, swap the egg for a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use maple syrup instead of honey if you prefer. This keeps it plant-based and delicious. Yes, you can use frozen blueberries. They work well in this recipe. Just add them directly to the batter without thawing. This helps keep your muffins moist and adds a lovely burst of flavor. Be careful when folding them in, so they don't break apart too much. Each muffin has about 150 calories. They contain 4 grams of protein and 3 grams of fiber. You also get healthy fats from almond flour and chia seeds. These muffins are low in sugar, making them a great snack or breakfast option. You learned about making Skinny Blueberry Muffins from scratch using healthy ingredients like whole wheat flour and almond flour. We covered step-by-step instructions to get the mix just right. You also discovered tips for mixing and different variations to try. These muffins are easy to store and can stay fresh for days. Whether you choose to go gluten-free or add new fruits, the options are endless. So, grab your ingredients and start baking these tasty, healthy muffins today!

Skinny Blueberry Muffins

Delicious and healthy muffins made with whole wheat flour and fresh blueberries.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 0.5 cup almond flour
  • 0.5 cup rolled oats
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 cup honey or maple syrup
  • 1 cup unsweetened applesauce
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons chia seeds (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or oil.
  • In a large mixing bowl, combine the whole wheat flour, almond flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to mix the dry ingredients thoroughly and ensure there are no lumps.
  • In a separate bowl, whisk together the honey (or maple syrup), unsweetened applesauce, large egg, and vanilla extract until the mixture is smooth and well blended. This helps to incorporate air for fluffier muffins.
  • Gently pour the wet ingredients into the bowl containing the dry ingredients. Stir with a spatula or wooden spoon just until everything is combined—avoid overmixing, as a few lumps are perfectly fine.
  • Carefully fold in the fresh blueberries and chia seeds (if you choose to use them), ensuring to do so gently to prevent the blueberries from bursting.
  • Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
  • Place the muffin tin into the preheated oven and bake for 18-20 minutes. They're done when a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely, which helps maintain a light texture.

Notes

Serve warm with a sprinkle of powdered sugar and a fresh blueberry on top.
Keyword blueberry, breakfast, healthy, muffins