(recipe to follow)
Healthy Blueberry Muffins
Makes 22 regular-size muffins
Slightly adapted here
- The original recipe already has a lot of substitutions so I didn’t need to change too much, although using the vegan egg substitute brought the calories down to only 114 calories per serving (see my fancy Nutrition Facts at the bottom).
- I like the mixture of both whole-wheat flour and all-purpose flour. I’ve made muffins before using exclusively whole-wheat flour… and while they were healthy they could’ve broken a window if tossed around.
- The addition of flaxseed isn't necessary but they do take the healthy quotient up a level.
1 Cup all-purpose flour
1 Cup whole-wheat flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¼ Cup ground flaxseed
¾ Cup sugar
¼ Cup oil (I used vegetable, but you can use canola)
2 servings of vegan egg substitute (2 ground Tbs. of Chia seeds+ 6 Tbs. water) or 2 large eggs
1 Cup natural unsweetened applesauce
½ Cup plain low-fat yogurt
¼ Cup nonfat milk
2 tsp. vanilla extract
1 ½ tsp. finely grated lemon zest
1 ½- 2 cups fresh or frozen blueberries (unsweetened & unthawed)
1. Preheat the oven to 400º F. Coat a 12-cup muffin pan with cooking spray or use muffin/cupcake liners.
2. In a medium bowl, whisk together both flowers, baking powder, baking soda, salt and flaxseed.
3. In a large bowl, whisk the rest of the ingredients, excluding the blueberries. Once the wet mixture is smooth, add the dry ingredients and gently fold in the blueberries.
4. In the prepared muffin pan, pour the batter to ¾’s full in each muffin cup. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 minutes, or until a toothpick in the center of one of the muffins comes out clean.
5. Allow pans to cool on a wire rack for 10 minutes, and then remove the muffins from the pan to continue cooling on the wire rack. Store in an airtight container, in the refrigerator, for up to 3 days (or wrap individually and freeze up to 3 months).