Healthy Blueberry Muffins (Whole Wheat!) Recipe- Step by Step Guide

Healthy Blueberry Muffins (Whole Wheat!) Recipe- Step by Step Guide:-These wholesome blueberry muffins are created with whole wheat flour and packed with juicy blueberries, giving them an alternative for breakfast or a snack that is both nutritional and delicious.

Healthy Blueberry Muffins (Whole Wheat!) Recipe- Step by Step Guide

A step-by-step guide on making them, along with information on their nutritional value, is as follows:

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup unsweetened applesauce
• 1/2 cup plain Greek yogurt
• 1/3 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

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Instructions:

• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Paper liners should be used to line a muffin tin, or the cups should be lightly greased.
• All of the ingredients, including the rolled oats, baking powder, baking soda, and salt, should be mixed together in a large mixing bowl. In order to blend, thoroughly mix.

• The unsweetened applesauce, Greek yogurt, honey or maple syrup, eggs, and vanilla extract should be mixed together in a separate basin using a whisk until this mixture is completely smooth.
• After pouring the liquid ingredients into the dry ingredients, carefully fold them together until they are almost at the same level as one another. Please take care not to overmix the batter, as this can lead to muffins that are tough.

• Blend the blueberries into the batter in a gentle manner, making sure that they are distributed equally throughout the mixture.
• Prepare the muffin cups and divide the batter evenly among them, filling each one approximately three quarters of the way.

• In an oven that has been warmed, bake the muffins for 18 to 20 minutes, or until a toothpick that has been inserted into the center of the muffins comes out clean.
• Once the muffins have finished baking, take them out of the oven and allow them to sit for a few minutes in the muffin tray before moving them to a wire rack to finish cooling and becoming absolutely cool.

Nutritional Information:

• Serving Size: 1 muffin
• Calories: 150
• Total Fat: 2g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 140mg
• Total Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 5g

Cook’s Tips:

• Blueberries can be used either fresh or frozen, depending on what is available locally. Do not allow the blueberries to thaw before adding them to the batter if you are using frozen blueberries.
• In order to provide a natural sweetness, you can replace the honey or maple syrup with an equal amount of mashed ripe banana.
• Please feel free to add one tablespoon of lemon zest to the mixture in order to impart a hint of citrus taste that goes well with the blueberries.
• The muffins can be kept for up to three days at room temperature if they are stored in an airtight container. Alternatively, they can be frozen for extended storage. To serve frozen muffins, simply reheat them in the oven or microwave before making them available.

You can eat these blueberry muffins for breakfast on a busy morning or as a healthy snack at any time of the day. They’re a treat that won’t make you feel bad because they’re full of fiber, protein, and vitamins from the blueberries. Have fun!