Best Healthier Blueberry Muffins
Healthier blueberry muffins with more nutrition and still all of that great taste a blueberry muffin should have!
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour + 1 tablespoon divided
- 1/2 cup wheat germ
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup coconut sugar
- 3/4 cup milk
- 1/4 cup safflower oil
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Topping
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons wheat germ
- 1 tablespoon coconut sugar
Instructions
- Preheat oven to 375℉. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, combine both whole-wheat flour and 3/4 cup all-purpose flour, wheat germ, baking powder, salt, and coconut sugar. Whisk together until incorporated.
- Make a well in center of bowl and add the milk, oil, eggs, and vanilla. Gently mix until ingredients are just combined working out any pockets of flour.
- In a small bowl, combine 1 tablespoon all-purpose flour and blueberries and shake to coat the blueberries. Spoon blueberries into the batter and gently fold in.
- Divide batter into muffin tin evenly.
- In a small bowl combine topping ingredients and mix together. Sprinkle evenly over muffin batter.
- Bake for 20-22 minutes, rotating halfway through, or until a toothpick inserted in to the centers of muffins comes out clean.
- Allow muffins to cool in pan for 5 minutes and then transfer muffins to a cooling rack and let cool completely.
Notes
You can certainly substitute light brown sugar for the coconut sugar if that is what you have on hand.
Recipe lightly adapted from Martha Stewart's Blueberry Muffins in A New Way to Bake Cookbook.