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Healthy Blueberry Muffins

Filed Under: 50-100, Almond Meal, Almond Milk, Blueberries, Breakfast, Cakes and Cupcakes, Coconut Flour, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Snacks, Sugar Free, Vegan, Whole Wheat Flour

By 26 Comments Jump to Recipe

Or, how to eat brilliant art for breakfast.

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Oh my. The masterpiece that is the blueberry muffin. Once upon a time, some genius decided to match the natural beauty of the blueberry with the sweet, moist decadence of the muffin. That was a dozen steps forward for mankind.

Many happy breakfasts have passed since then and two things have happened to our friend the blueberry muffin man. 1) It has attained perfected. 2) It has obtained many calories. Until today. Lucky for us, my dear whisk and I have re-created the perfection of the blueberry muffins (moist indulgence and cinnamon sugar top in all its glory) for only 50 calories a piece.

Now we’re a baker’s dozen steps forward.

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Plus, those berry delicious treasures of flavor are incredible for you. And I really need the brain food. It’s my only hope of making it through calculus alive.

My spirit animal fairy godmother Tina Fey expressed my love for muffins perfectly in song. It’s beautiful and so many kinds of strange. Just listen and you’ll love it too! But not as much as we love muffins.

Hmmmm. I’ll have to check on the legality of muffin marriage in California.

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Okay so according to the all-knowing Wikipedia, the blueberry muffin is the state muffin of Minnesota. Wow. Those Minnesotans sure have their priorities strai…

STOP.

Does every state have a state muffin?

Yes.

Yes they do. And there’s a website devoted to it.

Man I love this country. And the interweb. And muffins.

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Thank goodness the batter takes no time at all, because I’m out of patience. Muffins. NOW.

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Beautifully distribute into muffin tins using your trusty ice cream scoop, and make it rain cinnamon sugar. (I live in LA, so I’ve forgotten what actual rain looks like. But this is better, don’t you think? Save water. Eat sugar free cinnamon sugar. End of PSA.)

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Bake the muffins and proceed to eat, like, twelve. Is that the whole batch? Whoops.

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I’ve never met a muffin I didn’t like, but the blueberry variety still has the blue ribbon at this county fair.

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Calculus, here I come.

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But I’ll need a few muffins first.

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Yield: 12 fabulous muffins

Healthy Blueberry Muffins

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 1/4 cups white whole wheat flour OR 3/4 cup almond meal plus 3/4 cup coconut flour
  • 3/4 cup + 2 tablespoons erythritol or sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 1 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon distilled white or apple cider vinegar
  • 1 1/2 cups fresh or thawed frozen blueberries

Instructions

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin and set aside.
  2. In a large bowl, combine the flour, 3/4 cup erythritol or sugar, baking soda, salt, and 1/2 teaspoon cinnamon. Add in the almond milk, vanilla extract, almond extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. GENTLY fold in the blueberries.
  3. Evenly distribute the batter into the muffin tins. The trick to doing this is using an ice cream scoop. It makes the process very neat and keeps the muffins the same size so they bake evenly.
  4. In a small bowl, combine the remaining 2 tablespoons erythritol or sugar and 1/2 teaspoon cinnamon. Evenly sprinkle the cinnamon sugar over the muffin batter.
  5. Bake in the oven at 350°F for about 25-30 minutes, or until a toothpick inserted into the center comes out clean (try to avoid the blueberries when doing the toothpick test). Allow to cool, spread with some buttah, and devour.

Notes

Nutritional information calculated with white whole wheat flour and erythritol.

7.8.1.2
353
https://www.foodiefiasco.com/healthy-blueberry-muffins/

Nutrition

Calories: 55 cal
Fat: 0 grams g

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How do you eat your muffins?

Do you spread yours with buttah? Jam? Are you a muffin purist? Make these healthy blueberry muffins and eat no less than three to find out.

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Comments

  2. This is such a great recipe! I didn't have applesauce so used mashed banana and still works amazingly! I think they would have been better with less salt though. Thanks!!
    Reply

    • Hi Ellie! I'm so glad you enjoyed these, and having tried the recipe again I think you're right about the salt. I'll update the recipe to include less. Thanks!
      Reply

  3. These look SO good! I had no idea about the state muffin thing... off to google if the UK has an official muffin! Aaand I'm back.. apparently all we have is Christmas pudding - this needs to be changed!
    Reply

  4. you really are AMAZING Kelly ! you always come up with something great. these look wonderful i love all your recipes.... especially the no sugar and coconut flour ones that are low in calories. lol LOOVE my loose pants !
    Reply

  5. Another wonderful recipe...I am prepping for a bikini competition in October, I live wheat, sugar and processed food free as a rule but even stricter now and I get great ideas from you!! Longing to get to LA next year....with a goal to live in San Francisco! Keep it up!
    Reply

  9. Hello! It's looks awesome but when I tried it, it became very mushy and the flour wasn't cooked, it was still gooey! Why did that happen? ):
    Reply

    • I had the same.mine sunk in , but I used oat flour instead og coconut. It tasted good but did not look like the picture. And a little too sweet.
      Reply

  10. I tried these the other day, and they were great, but I've tried them again today and tried the coconut flour/almond meal option. They're all very crumbly, and of the 12 I cooked, only 3 were salvagable (and even they are looking particularly fragile) :-( I'm not sure how you could tweak this recipe to help bind the mixture better, but I'll be sticking with the wholemeal flour option from now on.
    Reply

  11. Hello! This could be a really stupid question (being new to your lovely blog etc), but when you say 1/2 a cup, 1/3 of a cup etc, how much in grams do you actually mean? I know that an american cup is 240ml, but what does this equate to in terms of grams etc? In terms of mass, you'd get 190g of granulated sugar in a cup, but only 120-140g of flour in the same size cup. Is this what you mean? I've been afraid to try the recipes out incase I completely screw up and get all of my calories and ratios wrong! granulated sugar 0.8[9] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6[9] 120–150 4.4–5.3 140–170 5.0–6.0 120–140 4.2–5.0
    Reply

    • Hi Jenna! I believe you can use stevia, but it depends on what brand you use. Look on the package to see what the conversion is from sugar to that brand of stevia, and go from there. Hope that helps!
      Reply

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