Healthier Blueberry Muffin Recipe

There’s something incredibly comforting about baking. Today, I’m excited to share a delightful recipe for Blueberry Muffins that is not only delicious but also healthy! These whole-wheat muffins are perfect for breakfast or a snack, and they fill your kitchen with a wonderful aroma. Let’s get started!

Blueberry Muffin

These muffins are packed with juicy blueberries and made with whole wheat flour, making them a nutritious choice that doesn’t compromise on taste. You’ll love how easy they are to whip up, and your family will surely appreciate the treat!

Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (or almond milk for a dairy-free option)
1/4 cup vegetable oil (or melted coconut oil)
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended.
In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – a few lumps are fine!
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. If you like, sprinkle a little extra sugar on top for a crunchy muffin top!
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These blueberry muffins are wonderfully fluffy and bursting with flavor. They’re perfect for meal prep, allowing you to have a healthy snack on hand throughout the week. Enjoy these muffins warm with a pat of butter or just on their own! Happy baking!