471 0 0 0 16 9. 47 0 0 0 healthy blueberry muffin recipe 6.
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471 0 0 0 16 9. What Should You Eat If You Come Down with Coronavirus? Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week. Read the full recipe after the video.
834 0 0 0 0 11. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl.
Add to the dry ingredients and stir until combined. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Have tried a few low carb options but some don’t taste that appetising. I have made these 3 times now the last I added raspberries and blueberry together. I also lined the muffin tins. At first was a little thrown off but loved them in the end!
I used regular brown sugar instead of light and sprinkled a bit of raw sugar crystals on top. Our cookbook, Love Real Food, is here! These healthy blueberry muffins are FLUFFY and DELICIOUS. This recipe is naturally sweetened with honey or maple syrup and made with whole wheat flour! Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside. Best of all, they’re bursting with jammy blueberry flavor.