Description
I love blueberry muffins, but they’re typically pretty unhealthy, just a bald cupcake. These are made with real food ingredients and REAL blueberries.
Ingredients
UnitsScale
- 1 c. milk (dairy-free works great!)
- 1 Tbs. lemon juice or vinegar
- 2 c. spelt flour
- 1/3 c. old-fashioned rolled oats
- 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase) (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 c. honey or maple syrup
- 1/4 c. oil or melted butter
- 1/4 c. applesauce
- 1 egg
- 1 c. frozen or fresh blueberries
- 1 Tbs. flour (optional)
Instructions
- Preheat the oven to 400 F.
- In a small bowl, stir together the milk and lemon juice. Set it aside to curdle.
- In a large bowl, stir together the dry ingredients.
- Add the liquids, including the milk mixture, and stir just until mixed.
- Optional step: In a small bowl, toss the blueberries with 1 tbsp flour. This step helps prevent the blueberries from bleeding into the batter and sinking to the bottom of the muffins.
- Fold in the blueberries.
- For the best results, let the batter sit for 10-30 minutes. This allows the whole grain to absorb the liquid a little more.
- Pour into greased or lined muffin tins and bake for 20 minutes.
- Let the muffins cool for 10 minutes before removing them from the pan. Muffins taste best served fresh, but these keep well for 2-3 days on the counter, one week in the fridge, or wrap them up and freeze them for easy breakfasts later.
Notes
- Dairy-Free: For dairy-free muffins, use dairy-free milk and then use avocado oil or coconut oil instead of butter.
- Egg-Free: For egg-free muffins, use a flax or chia egg from this recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 174
- Sugar: 14g
- Sodium: 342mg
- Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
