This is a recipe I originally made while testing low sugar muffins. It's great made with sugar alternatives, or you can just use regular sugar. The recipe has some other healthy-ish qualities like whole wheat flour, a ton of blueberries and just enough oil to give you a normal (as opposed to rubbery or dry) muffin texture.
Egg-Free Blueberry Muffins
The recipe, which is adapted from one from King Arthur, does not call for eggs, but rather a very generous amount of buttermilk which makes them moist and heavy, but delicate at the same time. If you want to try making them completely vegan, you could try using homemade vegan buttermilk. Just mix 2 teaspoons of lemon juice with enough soy milk to make ¾ cup.
Buttery Flavor Coconut Oil
If you're missing butter flavor, here's a tip. Nutiva makes a butter flavored coconut oil that's really good! If you use it in the whole wheat blueberry muffins they'll have more of a golden hue.
Recipe
Half Dozen Whole Wheat Blueberry Muffins
Ingredients
- 1 ¼ cups whole wheat flour (or use a mix of whole wheat and ap) (140 grams)
- ⅓ cup tightly packed light brown sugar (70 grams)
- ⅜ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon optional
- ½ teaspoon vanilla
- 3 tablespoons vegetable oil
- ¾ cup buttermilk
- ½ cup frozen blueberries can use more or less, fresh okay
Instructions
- Preheat the oven to 400 degrees and line six muffin cups with paper liners.
- Measure out the flour by weighing it, then mix together the flour, sugar, salt, baking powder and baking soda. Add cinnamon if using.
- In a mixing bowl, stir or whisk together the vanilla, vegetable oil and buttermilk.
- Add the flour mixture to the buttermilk mixture and stir until blended, then stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until golden brown. Loosen edges and let the muffins cool for about 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
Notes
Katherine says
I made a full batch of these this morning with the addition of lemon zest. They are quite good. Mine took a little longer to cook, as my blueberries were frozen. Thanks for sharing this recipe.
Anna says
Great idea! Blueberry muffins for Super Bowl.
Sue, thanks for trying them and posting the review.
Sue says
I got busy and made them for lunch! We both liked them a lot. They're tender and chock full of blueberries. I used King Arthur White Whole Wheat for the wheat flour. I woud definitely make them again!
Sue says
It's lunchtime and I'd like one with my lunch!
Chewthefat says
I am always on the lookout for good 'healthy' berry muffins, because people always seem to want 'healthy' fruit muffins and care a bit less when there is chocolate involved...and I can tie it into the Superbowl, too and say GO BIG BLUE 😉