Healthiest Blueberry Muffins Recipe
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Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten-free flour and have loads of flavor.
These healthiest muffins can easily be made in less than half an hour and are the perfect way to show a little love to your family, friends, and even yourself. The moistness of the Greek yogurt ensures that each bite of these muffins bursts with flavor and the coconut oil gives a nice sweetness that you won’t be able to get enough of. And don’t worry, the gluten-free flour provides the same texture as with regular flour! So, grab a couple of ingredients and get baking—you’ll be happy you did.
You may also enjoy these Gluten-Free Scones, Overnight Cinnamon French Toast Casserole, or the nutritious recipes below
I have been on a healthier eating plan lately. Not a ‘diet’, but eating better. Typically, I eat healthily, but with my boys being home for the summer and being so busy, I have not been making the best nutritional decisions.
However, I haven’t gained weight but was increasing my running mileage because I signed up for another half marathon. As a result, I couldn’t understand why I wasn’t getting stronger. But, I took a look at my diet and realized I was filling my body with high-fat, high-sugar, and processed foods.
I started with easy-to-prepare small snacks and meals. (Follow me on Instagram for those quick meals.) I really don’t have time to prepare two different meals for myself and the family.
Back in the fall, I did some recipes with Bob’s Red Mill and they sent me Almond Flour and Gluten Free Flour. I’ve been experimenting with those healthier flours. Gluten in self-rising and all-purpose flours is what binds, or holds, the recipe together. When using Almond or Gluten Free flours you typically have to add a binder, such as eggs.
Purely subbing in gluten-free flour doesn’t always work. Because gluten is a structural protein, the products are often very tender and even crumbly if you just replace the flour that’s called for in the recipe with gluten-free flour. However, in some baked products such as muffins or cookies, you can make that simple substitution. When you’re making muffins or cookies, even with wheat flour, you don’t want to overwork the batter or dough because overworking results in too much gluten production and a tough product. Source
Healthiest Blueberry Muffins recipe
- I first tried almond flour in these Healthiest Blueberry Muffins. Although they were good, I don’t like the mouth-feel of almond flour in most recipes. It’s not as ‘luscious’ and smooth. Gluten-free flour made them more like traditional muffins.
- You can use fresh or frozen blueberries in this recipe.
- I use cupcake liners when making muffins. First, because I don’t like to clean the pan. Secondly, these muffins don’t hold together as well as traditional muffins and they tend to break apart when removing them without the liners.
Healthiest Blueberry Muffins
Ingredients
- 1 and ½ cup gluten free flour
- 1 tablespoon honey or agave
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup plain Greek yogurt I used fat-free
- 1 large eggs
- 4 tablespoons coconut oil melted and cooled
- 1 cup blueberries thawed, fresh or frozen
- ½ tablespoon gluten free flour to toss berries
Instructions
- Preheat oven to 375 degrees F and line muffins tins with baking cups.
- Add the 1/2 tablespoon flour to the 1 cup blueberries and toss to coat.
- Mix together flour, baking soda, salt. Set aside.
- Mix together honey, vanilla, Greek yogurt, egg, and coconut oil. Add this mixture to the flour mixture and stir until just combined.
- Fold in the blueberries being careful not to break them up too much or your batter will become purple.
- Fill baking cups 3/4 full with the batter.
- Bake 18 to 22 minutes or until tops are browned.
- Cool and serve.
- Store in an airtight container in the refrigerator 2 to 3 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This batter is Way to dry
Did I miss something states Butter but no butter in recipe
In step 4 ‘butter’ should be coconut oil. Coconut oil is listed in ingredients. My batter wasn’t dry, but gluten-free baked goods are more crumbly than traditional
Recipe looks good. I will use regular flour, as no gluten problems. They say, not to go gluten free if not diagnosed.. Thank you for recipe.
Yes, no need for gluten free if you don’t have a problem. Hope you enjoy!