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Call Me PMc

Cooking. Creating. Sharing

Healthiest Blueberry Muffins

Aug.posted by Paula 4 Comments

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Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten free flour and have loads of flavor.

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Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten free flour and have loads of flavor.

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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.

Gluten free healthy breakfast recipe. Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten free flour and have loads of flavor.

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

Breakfast. muffin, healthy, recipe. Healthiest Blueberry Muffins contain coconut oil, Greek yogurt, gluten free flour and have loads of flavor.

Healthiest Blueberry Muffins recipe

  1. 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.
  2. You can use fresh or frozen blueberries in this recipe.
  3. 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

Healthiest Blueberry Muffins

This Healthiest Blueberry Muffins recipe contains coconut oil, Greek yogurt, almond flour and have loads of flavor.
Author: Paula
5 from 1 vote
Print Pin Rate

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Prep Time: 6 minutes
Cook Time: 18 minutes
Total Time: 24 minutes
Servings: 7 muffins

Ingredients

  • 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

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.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 203kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 58mg | Fiber: 3g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« Simply Chicken Quiche
Bourbon Peach Tea Cocktail »

Comments

  1. Cindy says

    07.02.18 at 11:15 am

    This batter is Way to dry
    Did I miss something states Butter but no butter in recipe

    Reply
    • Paula says

      07.04.18 at 12:01 pm

      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

      Reply
  2. Sue says

    09.03.17 at 2:54 am

    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.

    Reply
    • Paula says

      09.03.17 at 2:42 pm

      Yes, no need for gluten free if you don’t have a problem. Hope you enjoy!

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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