Blueberry muffins are something I could look forward to quite often in my childhood. My Mum had the perfect recipe, which was just barely sweet and great for breakfast.
I still get to enjoy these muffins from time to time, but I’ve reworked the recipe a bit to be even healthier still.
Whole wheat flour, flax seeds, olive oil.
These are the type of ingredients that make my childhood muffins feel much more adult. And… you know, take away some of the guilt involved in scarfing down four in a row.
I find this recipe so quick to throw together it’s no problem to make them in the morning before work/school/whatever. But, if you like to make things ahead of time I can guarantee these freeze beautifully and last awhile.
All you need is two bowls, one muffin pan, a whisk, spatula, and optional ice cream scoop.
To get things going we whisk together all the dry ingredients in a large bowl. Pretty straight forward stuff. Follow this up by whisking together that wet stuff in a measuring cup; olive oil, and milk.
Then we mix the egg and sugar in the large bowl, and we pour, mix, pour until all that wet and dry stuff is in. Then whisk until smooth. Still no problem right?
Blueberries next guys, just fold them gently into the batter. Now spray that pan! Use that scoop! Batter fills up that sad empty muffin pan.
Bake for 15-20 minutes. If you’ve got convection bake it’ll definitely be on the lower side. High fives for convection! It’s the pro!
Once the muffins have risen, browned a bit, and been toothpick tested… They are ready to enjoy.
- 1 cup all-purpose flour
- 1 cup of whole wheat flour
- 3 teaspoons of baking powder
- 1 teaspoon salt
- 3 tablespoons ground flax seeds
- 1/4 cup of brown sugar
- 1 egg
- 1 cup of almond milk + 1 tablespoon lemon juice, or 1 cup buttermilk
- 1/2 cup of olive oil
- 1 cup of blueberries
- Preheat the oven to 425 degrees F. Spray muffin pan with non-stick, or prep liners.
- In a medium bowl, mix together white, and whole wheat flours, baking powder, salt, and flax seeds.
- In a liquid measuring cup place 1 tablespoon of lemon juice, and 1 cup of almond milk. Let sit for 5 minutes (we’re making faux buttermilk).
- Once done, add olive oil to the measuring cup. Whisk together.
- In a large bowl add brown sugar, and egg. Whisk together.
- Add in the milk and olive oil, alternating with dry ingredients. Mix until smooth.
- Gently fold in the blueberries with a spatula.
- Use an ice cream scoop to place batter in the muffin pan.
- Bake for 15-20 minutes, or until a toothpick inserted to the middle comes out clean.