Healthy Blueberry Muffins

by Anne Paddock

Most blueberry muffins are made with butter or oil, eggs, white flour, and refined sugar with the only “healthy” ingredient being the blueberries. But, what if I told you that a moist, high-rising great tasting blueberry muffin can be made without butter, oil, eggs, and refined sugar?

The secret to making healthier blueberry muffins without giving up flavor or texture is to use healthier ingredients: a mixture of almond flour, whole grain spelt flour and a small amount of cake flour instead of just white flour; a non-dairy milk that is naturally high in fats (oat or walnut by Elmhurst work well) instead of butter or oil; and maple syrup instead of refined sugar – all of which combined with other clean ingredients create a healthy blueberry muffin that is truly scrumptious.

It is also important to include 10 full ounces of blueberries (I often use frozen wild). Don’t skimp on the blueberries as these super nutritious berries are not only natural sweeteners but also add moisture and flavor.

Healthy Blueberry Muffins

Ingredients (note: use a scale)

200 grams almond flour
150 grams spelt flour
150 grams cake flour
2 teaspoons baking powder
1 teaspoon baking soda
250 ml oat milk (I use Elmhurst Oat Milk or Elmhurst Walnut Milk)
200 ml maple syrup
2 teaspoons vanilla
1 teaspoon apple cider vinegar
1 tablespoon flaxseed meal
zest of 2 lemons
10 ounces or 280 grams blueberries

Directions

Preheat the oven to 350 degrees.

Place paper cupcake/muffin liners in a 12-unit cupcake/muffin pan.

Combine the oat milk, apple cider vinegar and flaxseed meal in a medium sized bowl and whisk for 30 seconds. Set aside.

Combine the almond flour, spelt flour, cake flour, baking powder, and baking soda in a large mixing bowl. Whisk and set aside.

Add the maple syrup, vanilla, and lemon zest to the oat milk mixture. Whisk to blend.

Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are incorporated (don’t over mix). Gently stir in the blueberries.

Scoop the muffin batter into the 12 liners (note: they will be very full and piled high; this is ok).

Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean.

Note: Using a scale to measure ingredients ensures accuracy and consistency.