Blueberry Muffins

rate this recipe:
5 from 10 votes
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Serves 12
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These healthy blueberry muffins are perfect for a quick breakfast or snack! I like to freeze extras to have on hand for busy mornings.

Ingredients

  • cups + 2 tablespoons whole wheat pastry flour*
  • an additional 1/2 teaspoon flour to dust the blueberries
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon oil, optional
  • 1 ¼ cups blueberries

Instructions

  • Preheat the oven to 400°F and grease a 12-cup muffin tin.
  • In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
  • Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.

Notes

*I like to use Bob's Red Mill Whole Wheat Pastry Flour