Healthy Blueberry Muffins - Refined Sugar Free!
Fresh blueberry muffins filled with juicy, bursting blueberries are such a treat! These healthy blueberry muffins are sweetened with honey and maple syrup and are made with half-whole wheat flour...making for a muffin that is both delicious and nourishing. Slather these healthy blueberry muffins with my homemade Whipped Lemon Honey Butter!
Equipment
- muffin pan
- mixing bowls
- rubber spatula
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/8 tsp. sea salt
- 1/4 c. honey
- 1/4 c. maple syrup
- 2 eggs
- 1 c. milk I use unsweetened vanilla almond milk
- 6 tbsp. melted butter
- 1 tsp. vanilla extract
- 1 1/2 c. fresh blueberries
Instructions
- Preheat your oven to 400 degrees F. Grease a muffin pan with butter or line with paper liners.
- In a large mixing bowl, whisk the all-purpose flour, whole wheat flour, baking powder, and sea salt together thoroughly.
- In a separate bowl, whisk the eggs, milk, melted butter, honey, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together until all the dry ingredients have been moistened. DO NOT OVERMIX!
- Fold in the fresh blueberries.
- Spoon the batter into the greased muffin pan in 1/3 c. amounts.
- Optional: Stud the top of each unbaked muffin with a few more blueberries for an extra juicy blueberry look.
- Bake for 20 minutes or until a toothpick inserted comes out clean!
- Let cool, and enjoy! Store in the refrigerator to keep fresh.
Notes
*Note - If you combine warm melted butter with cold milk, you will notice that the butter starts to harden and create lumps. This is okay. It can be avoided by adding in warm milk rather than cold milk.