They’re moist, they’re healthy and they’re bursting with blueberries!
I came up with this recipe this weekend. Packed with wholesome ingredients, these muffins are great at breakfast or as a mid-day snack. I made them with white spelt flour, wheat germ, rolled oats, Greek yoghurt, almond or cashew butter, almond or cashew milk and eggs. No need to add any sugar because when it comes to sweetness, the blueberries and maple syrup do all the work. There are 2 cups of blueberries in this recipe!
For vegans, the Greek yoghurt and eggs can be replaced with natural soy yoghurt and flax eggs.
The recipe is below.
Fresh and Healthy Blueberry Muffins
- 1½ cups white spelt flour (farine d’épautre claire)
- ½ cup wheat germ
- ½ cup natural rolled oats
- 1 teaspoon (tsp) baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 tsp ground cinnamon
- 1 cup plain Greek yoghurt (for vegan: natural soy yoghurt)
- Vanilla seeds scraped from one bean or 1 tsp vanilla
- ½ cup pure maple syrup
- 1/3 cup almond or cashew milk
- 1/3 cup almond or cashew butter, a smooth and runny kind
- 2 large eggs, room temperature and lightly whisked with a fork (for vegan: 2 tbsps ground flax + 6 tbsps water)*
- 2 cups fresh or frozen blueberries + 1 tsp flour
- Option: 1 tablespoon granulated sugar cane or brown sugar for sprinkling on tops
*Note: For flax eggs, add 2 tbsps ground flax and 6 tbsps water in a small bowl and stir. Let sit for 5 minutes to thicken. Add to the recipe.
Oven: 190 °C / 375 °F
Muffin pans – greased and /or lined with parchment muffin cups.
(I used silicone stick-free cups that don’t require greasing)
Makes 14-16 big muffins
In a big bowl, add the dry ingredients: the spelt flour, wheat germ, rolled oats, baking powder, baking soda, salt and cinnamon. Hand whisk these well to ensure even distribution. Set aside.
In a medium bowl, add the wet ingredients: pour in the yoghurt, vanilla, maple syrup and almond or cashew milk and hand whisk until well combined. Add the almond or cashew butter and hand whisk until well blended. Add the lightly whisked eggs or flax eggs. Hand whisk everything for a few minutes until smooth and creamy.
Pour the wet ingredients into the dry and hand mix with a big spoon or a silicone spatula until well combined.
In a small bowl, gently toss the blueberries with 1tsp of flour to coat them evenly (this prevents the blueberries from sinking to the bottom of the muffins). Gently fold the blueberries into the batter.
Fill the muffin cups using a tablespoon or an ice-cream scoop until they are about ¾ full. You can sprinkle each muffin top with a small pinch of granulated sugar cane or brown sugar for texture and little extra sweetness.
Bake for 25-30 minutes in pre-heated oven on middle rack, or until the muffins are golden.
If using silicone muffin cups, allow muffins to cool for 15 minutes before unmolding. Let the muffins cool completely on a cooling rack as they will continue to set.
Store in a covered container in the refrigerator. They also freeze well.