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- 1 cup whole wheat flour - ½ cup almond flour - ½ cup rolled oats - 1 cup fresh blueberries These main ingredients make the muffins healthy and tasty. Whole wheat flour adds fiber and nutrients. Almond flour gives a nice nutty flavor and keeps the muffins moist. Rolled oats add hearty texture. Fresh blueberries burst with flavor and antioxidants. - Honey vs maple syrup: You can use either honey or maple syrup. Both add sweetness. Honey gives a floral note, while maple syrup adds a warm, earthy taste. - Greek yogurt substitution: If you want creaminess, use Greek yogurt instead of applesauce. It keeps the muffins moist and adds protein. - Chia seeds for added texture: Adding chia seeds gives crunch. They also boost nutrition with fiber and omega-3 fatty acids. - How to accurately measure flour: Use the spoon-and-level method. Spoon flour into a measuring cup and level it off with a knife. This keeps the flour light and fluffy. - Recommended kitchen tools: A set of measuring cups and spoons will help you get accurate amounts. A kitchen scale can also ensure precision, especially for flours. These tips will help you gather your ingredients and measure them correctly. Enjoy making your Skinny Blueberry Muffins! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps the muffins rise. While the oven heats, prepare your muffin tin. You can line it with paper liners or lightly grease each cup with cooking spray. This prevents the muffins from sticking. Next, mix the dry ingredients. In a large bowl, combine: - 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 cinnamon Stir these ingredients together until they blend well. This mix gives your muffins a great base. Now, let’s mix the wet ingredients. It’s key to whisk them well for the best results. In another bowl, combine: - ¼ cup honey or maple syrup - 1 cup unsweetened applesauce - 1 large egg - 1 teaspoon vanilla extract Whisk until smooth and fully mixed. The applesauce adds moisture and natural sweetness. When you add it, pour it gently into the dry mix. Pour the wet mixture into the dry ingredients. Stir gently until just combined. A few lumps are fine. Then, fold in: - 1 cup fresh blueberries (or frozen) - Optional: 2 tablespoons chia seeds Be careful when folding in the blueberries. You don’t want to break them apart. Now, evenly distribute the batter into your muffin tin. Fill each cup about ¾ full. Bake your muffins in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let them cool in the pan for 5 minutes before moving them to a wire rack. This helps them stay moist and tasty. To make the best skinny blueberry muffins, start by avoiding overmixing. When you mix too much, the muffins can turn tough. Stir until the dry and wet ingredients are just combined. A few lumps are fine. Next, gently fold in the blueberries. This keeps the berries whole and juicy. If you press too hard, the berries can break. This breakage can make your muffins less pretty and a bit soggy. Cooling your muffins properly is key. After baking, let them cool in the pan for about five minutes. This helps them set. Then, transfer them to a wire rack. This allows air to circulate, keeping them from getting soggy. For storage, keep the muffins in an airtight container. They stay fresh for up to three days at room temperature. If you want them to last longer, freeze them. Just make sure to wrap them tightly. To add more flavor, consider using spices. Cinnamon is great, but you can also try nutmeg or cardamom. These spices can add warmth and depth. You can also give your muffins a citrus twist. Add lemon or orange zest for a bright flavor. Just a teaspoon or two will do. This small touch can make your muffins feel special and fresh. Pro Tips Use Fresh Ingredients: For the best flavor and texture, opt for fresh blueberries. If using frozen, do not thaw them to prevent excess moisture in the batter. Don’t Overmix: Mix the batter just until combined to ensure your muffins stay light and fluffy. A few lumps are completely fine! Experiment with Sweeteners: Feel free to adjust the sweetness by using more or less honey or maple syrup, depending on your preference or dietary needs. Add Texture: Incorporating chia seeds not only adds a delightful crunch but also increases the nutritional value of your muffins. {{image_2}} You can easily adapt Skinny Blueberry Muffins to fit different diets. For those avoiding gluten, use gluten-free flour blends. These blends work well with the other ingredients. You can find them at most grocery stores. For vegan options, you can swap the egg for a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for about five minutes. This mix acts as a great egg replacement. You can also replace honey or maple syrup with agave syrup to keep it vegan. Mixing in different flavors can make your muffins even more fun. You can add nuts or seeds for crunch. Chopped walnuts or pecans add a nice touch. If you want, sprinkle chia seeds into the batter for added texture. You can also try other fruits. Bananas add sweetness and moisture. Raspberries bring a tart punch that pairs well with blueberries. Feel free to switch things up based on what you enjoy! The size of your muffins can change their appeal. Mini muffins are great for snacks or parties. They bake faster too, so watch them closely. Regular-sized muffins are filling and perfect for breakfast. If you want just the tops, use a muffin top pan. This way, you get the best part of the muffin without the bottom. It’s a fun twist and works well with any flavor. To keep your Skinny Blueberry Muffins fresh, store them in an airtight container. This helps lock in moisture. You can keep them at room temperature for up to three days. If you want to keep them longer, you can refrigerate them. Just make sure they are sealed well to avoid drying out. For long-term storage, freezing is your best friend. Place the muffins in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat them, take out the muffins and let them thaw overnight in the fridge. You can also leave them at room temperature for about an hour. To enjoy your muffins warm, you can reheat them in the oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. You can also use the microwave for a quicker option. Heat one muffin at a time for about 15-20 seconds. This will keep them soft and tasty! Each muffin has about 130 calories. The breakdown is as follows: - Whole wheat flour: 60 calories - Almond flour: 25 calories - Rolled oats: 15 calories - Blueberries: 10 calories - Honey or maple syrup: 30 calories These muffins are light and healthy, perfect for a snack. Yes, you can use frozen blueberries. They will change the texture a bit. Frozen blueberries may make the muffins moister. They can also tint the batter a lovely blue. To make the muffins sweeter, add more honey or maple syrup. Start with an extra tablespoon. You can also use a sugar substitute if you prefer. Adjust to your taste for a perfect treat! This blog post covered key steps to make delicious Skinny Blueberry Muffins. We explored ingredients, measuring tips, and step-by-step instructions. You learned about variations and how to store muffins for peak freshness. Baking muffins is fun and rewarding. Feel free to experiment with flavors and ingredients. With practice, you can create perfect muffins every time. Enjoy your baking journey, and share your tasty results with others!

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 cinnamon
  • 0.25 cup honey or maple syrup
  • 1 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or frozen
  • 2 tablespoons chia seeds (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, combine the whole wheat flour, almond flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Stir until mixed well.
  • In another bowl, whisk together the honey (or maple syrup), applesauce, egg, and vanilla extract until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the fresh blueberries and chia seeds (if using) gently, so they don’t break apart.
  • Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar and garnished with a fresh blueberry.
Keyword blueberry, healthy, muffins