Tell Banana Bread to Hold My Beer, Whole Grain Blueberry Muffins Are Officially Your New Quarantine Recipe.
All jokes aside, is it me or has everyone been like baking their booties off? I swear, every time I go to the store, there is not even a dusting of flour in sight. And while I’m so thrilled that we are finding new found hope in baked goodies, it is also super annoying to not be able to find flour. Anyways, this whole grain blueberry muffins recipe is for all of us who do have flour are ready to use it!
What the heck is in these muffins anyway?!
Okay so normally blueberry muffins can be considered a sweet treat. And while one bite of these whole grain blueberry muffins is going to send you into sweet blueberry love, you can do so with a healthy conscious. To make these babies as nutrient packed as I could, I swapped out regular flour for a whole wheat pastry flour. Basically you get all the good stuff that is stripped away in white flour. But because it is a pastry flour, you get a lower protein content , making it perfect for delicate baked goods. Just like these Whole Grain Blueberry Muffins! In layman’s terms, they will still be perfectly soft and fluffy when you bite into them.
Instead of white cane sugar, I used coconut brown coconut sugar. Coconut sugar is a healthier option due to the simple fact that it isn’t processed like a white cane sugar. Sure, you won’t see any miraculous health achievements by eating coconut sugar every day, but in my mind eliminating foods that contain no nutritional value and replacing it with something that does is a win and my book. And there is no taste difference in baked goods! So yay!
For my final substitution, I swapped out butter or vegetable oil with Olive Oil. Olive oil has sooo many health benefits. It contains antioxidants that may help prevent various cancers, as well as healthy fats for brain function and heart health! You might be thinking olive oil sounds odd in a muffin recipe, but trust me! Olive oil is sooo good in baked sweets. This recipe calls for lemon zest which pairs so nicely.
Well in world of quarantine, do yourself a favor and bake! These whole grain blueberry muffins are just waiting for you!
If you’re baking up a storm:
Whole Grain Blueberry Muffins
Move over banana bread, these whole grain blueberry muffins are perfect for all the baking we've been doing! And they are nutrient packed!
- 1 3/4 cup Whole Wheat Pastry Four
- 1/3 cup Olive Oil
- 1 cup Brown Coconut Sugar
- 2 Eggs
- 1 cup Greek Yogurt
- 2 tsp Vanilla Extract
- 1/4 cup Milk of Choice (I used almond milk)
- 1 cup Blueberries, dusted with flour
- 1 Lemon, zested
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 2-4 tbsp Turbinado Sugar (to sprinkle on the top)
Preheat oven to 350 degrees
Line a muffin pan with baking cups
In a medium mixing bowl add whole wheat pastry flour, baking powder, salt, and cinnamon. Whisk together
In a separate mixing bowl add coconut sugar and olive oil, mix together with a rubber spatula
Add eggs and vanilla and mix with rubber spatula until well mixed
Add liquid sugar mixture and Greek yogurt into dry ingredients, mix together
Add in milk and mix until all the ingredients are combined
Add in dusted blueberries and lemon zest, mix into batter evenly
Using a cookie scoop, scoop batter into lined muffin pan
Bake in preheated oven for 12-18 minutes, until you can stick a toothpick in the center and have the toothpick come out clean
- 123 Calories
- 15g Carbohydrates
- 22mg Cholesterol
- 6g Fat
- .6g Fiber
- 3.4g Protein
- 1.7g Saturated fat
- 4.8g Sugar