These healthy blueberry muffins are easy to make, too. Originally I thought I would make the healthy version, but since it is Election night here in the USA (2020) I want a bit more of a traditional American treat. This may be my new favorite blueberry muffin recipe, at least for now. I only had white flour on hand so I made them a bit differently than the recipe instructed, but nevertheless, they are incredible! Or, use 1 cup vegan yogurt. I noticed the consistency was thinner than in your video and they still came out quite lovely. Thanks so much. More about Cookie and Kate », Follow us! If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. I would’t know for sure without trying it, but I don’t think it would work how you would think. :). Next time I’ll try 350 and hope that the top and bottom will be done at the same time. These are my favorite homemade blueberry muffins, and it’s about time you met them. So I added an extra teaspoon of baking soda along with two tbsp of apple vinegar, and they rose and came out well. We can’t get enough of them. These muffins are more healthy than your average blueberry muffins. They were moist, delicious and quite filling. Thank you for your amazing recipes!! How did you measure your flour? I used sweetened Greek yogurt and no honey or syrup. In fact, if you���ve made my paleo lemon blueberry cake before, this muffin recipe should look familiar. Thanks for making things we can eat that I dont have to feel bad about. Hi Carrie, I’m sorry to hear that! Inside this recipe round up you���ll find gluten free, paleo, dairy free, grain free and even low carb muffins to enjoy. Because he needs fat for development, I used sour cream instead of yogurt. I’ve tried other muffin recipes before and this one was the best. This recipe is delicious and my 2 year old loves it too! So easy to make and they’re soooo healthy that I don’t feel guilty for eating them at all! Place the muffin tin on a cooling rack to cool. I also used unbleached stoneground whole wheat flour and I must say it is a hit! You’re welcome, Carol! My husband loved them so I will be making these again soon. Preheat the oven to 170°C / 300°F. I too added about 1/4 cup good quality peach flavored yogurt to my Greek yogurt to make 1 cup needed for recipe. You can just add them to it, no need to change the flour! Best of all, they’re bursting with jammy blueberry flavor. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease). ), and we used vanilla Greek yogurt to add a little more flavour. Great to hear, Juliana! But other maple syrup should be fine. After I read through the recipe and these comments, to avoid dryness, I used sunflower oil and added 1-Tlb ghee. (It's all free.). It’s my favorite to make for my 1 yr old! The Ingredients Used in this Lemon Blueberry Muffin Recipe & Substitutions While I love this recipe just the way it is, I know some people have different preferences! Used vanilla flavored coconut dairy free yogurt (that wasn’t Greek yogurt). I tried the recipe close to as written using whole wheat flour, coconut oil, plain low-fat (not Greek) yogurt, about 1-1/4 cup of blueberries And date sugar for the topping. I used a combination of olive and canola oil, half plain and half vanilla greek yoghurt, regular white flour, and a combination of maple syrup and honey. Be sure to follow my oat flour guide. Scrape the batter into the prepared pan. I love these muffins. Do you think if I used a maple flavored only syrup no butter flavors (store brand) would effect flavor, sugars, end results?? I’m usually underwhelmed at healthier versions of muffins but these do not disappoint! I keep eating them this is seriously a great recipe and probably my new favorite blueberry muffins. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). I made these today just to have a change from my usual blueberry muffin recipe. I have some buttermilk I’d like to use up and was hoping to make these muffins. Mahalo. Love this recipe as muffins! Wow these muffins are incredible. Thanks again for your lovely site and wonderful recipes. Beat together the eggs, vanilla, sugar and oil for 2 minutes until light and fluffy.Â Gradually add half of the flour mixture alternating with the milk. Added lemon zest and again no noticeable flavor. Thank you! Do you have any recommendations on how to adjust this recipe for high altitude at 5,000 feet? I noticed that you have other whole wheat muffin recipes. Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined. Since its jus the 2 of us I’ll have to half the recipe. Hi Nadine! I already measured using 1 and 3/4 and am waiting on them to cool! I used 1 cup Bob Mills 1:1 all purpose GF flour and 3/4 regular flour (ran out of the GF). For the sweetener I chose maple syrup, scant 1/2 cup, goat’s milk yogurt, adding1/2 -tsp apple cider vinegar to help with the rising and the tanginess. Recipe yields 12 muffins. I’ve made them several times. Made these along with the carrot muffins this am because I am having company this weekend. Hi there,..a TRUE Sudburian here, and we have the most tasty, wild blueberries, North of the border,..your muffins are lovely, I add a bit of lemon juice in as well,..but I noticed this “typo” in your recipe,…. Left off the turbinado, only because my toddler would be about healthy blueberry muffin cake wondering can i freeze the batter a! Is higher priced use of yogurt a little oil and honey blueberry muffins are golden, fluffy, and! 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