Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten free flour and have loads of flavor.
I have been on a healthier eating plan lately. Not a ‘diet’, but eating better. Typically, I eat healthy, 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.
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
- 1 and ½ cup gluten free flour
- 1 tablespoon honey or agave
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup plain Greek yogurt I used fat-free
- 1 large egg
- 4 tablespoons coconut oil melted and cooled
- 1 cup blueberries thawed, fresh or frozen
- ½ tablespoon gluten free flour to toss berries
- 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.