Healthy Yummiest?? Is the grammar correct on that? Who knows, but I do know that these are not just another blueberry muffin recipe. You know how I know? I am always surprised at how often I am asked for it.
Muffins are something I like to bake for an easy breakfast for sure, but more often than not, I make muffins for a friend in need. Someone who is busy moving, home with a sick child or parent, or grieving the loss of a loved one.They are for sure my go-to if I need to deliver a quick pick me up. I love making muffins for several reasons. 1. They freeze great – I send them in a large zip loc bag and they can be thrown in the freezer. I love that you can take one or two out when you need them and they defrost quickly for an easy bite. They are easy to transport and deliver. Even the most unhealthy muffins are better for you when they are homemade so you can even get points for that…
I get asked for this recipe most often… I don’t know what it is, but they are a pretty no-fail addition to your baking repertoire. I have made these several ways – and they are easily adapted to gluten free as well which makes them very flexible for friends with different dietary needs. These are adapted from one of my favourite Canadian food blogging team – Sweet Potato Chronicles. I tend to bake with less sugar – I actually prefer no processed sugar at all, but a little sweetness goes a long way.
BLUEBERRIES – sweet little nuggets of goodness that they are blueberries offer a ton of fibre, potassium, folate, and vitamin C
I don’t know about you – but sometimes when I am baking, I am in the middle of 6 different things. Baking is not about a leisurely afternoon with nothing to do – it is a chore, it has to get done before (or during) the 50 other things I am trying to get off the list that day… its just a fact. SO – remember – take a slow moment and FOLD in the blueberries – other wise, you will have a blue mess on your hands…
Make these look “extra” (to quote my daughter) by using a colourful muffin cup … I picked up these pretty cups at ZEST KITCHENWARE in NW Calgary. I love them because you put the batter right in and no need use muffin tins. I put the parchment on a baking sheet so I have less for dishes and the parchment can be folded and used again if you don’t spill!
These cups make a larger muffin, so you may have to adjust your baking time if you use a special muffin cup like this…
Just set your timer as per the recipe and then watch them – if you need to, you can use a toothpick for testing doneness. If it comes out clean, it is done!
Healthy Yummiest Blueberry Muffins
- 1 1/4 cup wholewheat flour
- 1 1/4 cup quick oats
- 1/4 cup flax meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup apple sauce
- 1/2 cup buttermilk
- 1/2 cup raw cane sugar OR honey OR pure maple syrup
- 2 Tbsp vegetable oil
- 1 egg
- 3/4 cup blueberries
Preheat the oven to 375 degrees. If you are using muffin tins, spray with natural cooking spray or olive oil.
In a large bowl of an electric mixer, mix apple sauce, buttermilk, vegetable oil and egg as well as your sugar (or sugar substitute). In a separate bowl, mix dry ingredients.
Gradually add the dry ingredients into the wet, blending until just mixed.
Stir in the blueberries lightly.
Pour batter evenly between the muffin tins and bake for 18 – 20 minutes. Enjoy!