Cut and fold to combine everything together. 2. Whisk in the vanilla extract, almond extract, and liquid stevia. They have no heavy cream, refined flour or sugar… Yet they’re still just as sweet, moist, and cupcake-like as the muffins I ate in Hawaii! But still, even though their crusts may soften once they are covered and stored, their moist texture and delicious flavor remain intact. Don't thaw them before you stir them into the batter. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.) Your email address will not be published. They both have the same health benefits (like extra fiber! If you’re interested in learning more, I share my favorite 100% whole wheat yeast bread rolls here, 100% whole wheat yeast-less bread rolls here, and 100% whole wheat cinnamon rolls here! They are perfect to make a double batch on the weekend and have for quick breakfasts during the week. (That guarantees I’ll see your picture! These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat. Healthy Take on Blueberry muffins with a Fruits of the Forest Twist - these are very light perfect for a quick breakfast or snack (or both!! Divide the batter among the prepared muffin cups, using a generous 1/4 cup batter per muffin cup. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter). You could also try adding an extra teaspoon of vanilla because its flavor isn’t nearly as strong as almond extract, and that should help make the muffins taste more buttery and rich — and mask some of the stevia aftertaste, if you thought it was too prominent! Perfect for a quick snack or a breakfast on-the-go, they're ready in just 30 minutes. Bake at 350°F for 21-24 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. I made them last night in a mini muffin tin and got probably 40 mini muffins and my 18 month old has already had 4 and we keep catching him sneaking back for more. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.). One last tip for you! I might try one more time with paper liners that have been sprayed with oil. That very small amount definitely helps keep your healthy one-bowl blueberry muffins low calorie and low fat, yet they still taste just as moist and fluffy as traditional oil- or butter-laden recipes thanks to another healthy ingredient you’ll add in a bit. Plump, juicy berries with a deep-blue hue are best. Remove from the oven and allow to cool for at least 10 minutes before serving. It’s a secret ingredient in these muffins… And one of the big reasons (along with Greek yogurt!) We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Greek yogurt! All Right Reserved. Tip: If you forget — or if you don’t coat them well enough! That additional vanilla will give your healthy one-bowl blueberry muffins an even more rich and buttery flavor! Cook Time25 mins. I used maple syrup and coconut oil and tried to mix very lightly this last time when combining dry and wet. Share on pinterest. Whether you prefer milk, dark or white, there are lots of treats inside for you! The batter was the consistency of cookie dough—thick and sticky—and the muffins came out dark and dense. Home » Recipes » Easy healthy blueberry muffins. Such a great baking trick! baking soda. They are perfect for a special breakfast or brunch. No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. These easy blueberry muffins stay fresh for longer and are nice and moist, with a perfect crumb. Yes, vinegar! ♡  …and the rest of Amy’s healthy muffin recipes! With a fork, mash bananas and add to the bowl along with eggs, oil, vanilla extract and blueberries. More on that soon! They get eaten on-the-run as a quick breakfast and packed into lunchboxes as a healthy snack and my kids ask for these blueberry oatmeal muffins more often than any of the other muffins recipes I make.