The Best Healthy Blueberry Muffins
- 1-3/4 cup Plus 1/2 Teaspoon White Whole Wheat Flour (210g), Divided (See Notes For Gluten-free Option)
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Sea Salt
- 3/4 cups Coconut Sugar
- 1/2 cups Plus 2 Tablespoons Bulgarian Style Buttermilk
- 1/2 cups Full Fat (5%) Plain Greek Yogurt (See Notes)
- 1/4 cups Coconut Oil, Melted At Room Temperature
- 1 Egg, At Room Temperature
- 1 Egg Yolk, At Room Temperature
- 2 teaspoons Vanilla Extract
- 1 cup Fresh Blueberries
- 1 Tablespoon Raw, Organic Cane Sugar
- Reserve 1/2 teaspoon flour. In a medium bowl, stir remaining flour with baking powder and salt. Set aside.
- In a separate large bowl, stir remaining ingredients, except reserved flour, blueberries and cane sugar. Add flour mixture and gently whisk until just moistened, should only be 8 to 12 stirs. You want to see a few floury streaks and many small lumps. This is the key to good, soft muffins.
- In a small bowl, mix reserved 1/2 teaspoon flour with blueberries. Fold into the batter gently, making sure to not mix it more. Cover and refrigerate for 1 hour. Do not skip this step. It helps make them nice and domed.
- Once chilled, heat oven to 450u0b0F and generously spray a muffin pan with cooking spray. Use a large ice cream scoop (I like one that is spring loaded) and scoop batter into muffin cavities. They will be almost full, which is okay. Sprinkle tops with cane sugar.
- Bake for 5 minutes. Turn down heat to 375u0b0F and bake another 15-16 minutes until outside is golden brown and a toothpick inserted in the center comes out clean.
- Once cooked, cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before serving. I like to flip mine upside down so the bottoms don't get soggy. Devour!
- Notes:
- Please weigh your flour to ensure accurate results.
- Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won't taste the same
- As with most baked goods, these taste better when they have cooled completely for a few hours!
- To make gluten-free, use 2 cups gluten-free flour (212g) and keep the rest the same!
flour, baking powder, salt, coconut sugar, bulgarian style buttermilk, fat, coconut oil, egg, egg, vanilla, fresh blueberries, sugar
Taken from tastykitchen.com/recipes/breads/the-best-healthy-blueberry-muffins/ (may not work)