Healthy Whole Wheat Blueberry Muffins Recipe

Healthy Whole Wheat Blueberry Muffins Recipe

Introduction

These Whole Wheat Blueberry Muffins are a healthy and delicious way to start your day. Made with whole wheat flour, fresh blueberries, and sweetened with honey and cane sugar, these muffins are both nutritious and flavorful. Each muffin is packed with wholesome ingredients and perfect for breakfast or a snack.

Recipe Information

  • Servings: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 8 tbsp butter, softened
  • 1/2 cup honey
  • 1/2 cup cane sugar
  • 2 eggs
  • 1 1/2 cups plain whole milk yogurt
  • 1 lemon, zested
  • 1 1/4 cups fresh blueberries

Directions:

Preheat and Prepare: Preheat your oven to 350°F. Grease a muffin tin or line it with muffin liners.
 

Mix Dry Ingredients: 

In a medium bowl, mix together the whole wheat flour, baking soda, and baking powder.
 

Mix Wet Ingredients: 

In a separate large bowl, beat together the softened butter, honey, cane sugar, eggs, yogurt, and lemon zest until well combined.
 

Combine Mixtures: 

Slowly add the dry flour mixture to the wet butter mixture, stirring until just combined. Be careful not to overmix.
 

Add Blueberries: 

Gently fold in the fresh blueberries.
 

Fill and Bake:  Spoon the batter evenly into the prepared muffin tin. Bake for 17-20 minutes, or until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.

 

 


Cool and Serve:  Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!

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Tips for Perfect Muffins

  • Flour: Whole wheat flour adds a nutty flavor and more fiber. Ensure it's fresh for the best texture.
  • Blueberries: Use fresh blueberries for the best taste and texture. If using frozen, do not thaw them before adding to the batter.
  • Mixing: Do not overmix the batter once the dry ingredients are added. Overmixing can result in dense muffins.

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Nutrition Information

  • Calories: 220 per muffin
  • Protein: 5g
  • Carbohydrates: 35g
  • Fat: 8g

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FAQs

Can I use a different type of flour?
Yes, you can substitute with all-purpose flour, but the texture and nutritional value will change.

Can I make these muffins ahead of time?
Absolutely! These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

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Recipe Variations

  • Vegan: Substitute butter with a vegan butter alternative, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use a plant-based yogurt.
  • Gluten-Free: Use a gluten-free flour blend in place of the whole wheat flour.
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