Preview
Healthy Blueberry Muffins
5 min
Prep Time25 min
Cook Time30 min
Total TimeThese healthy oat muffins studded with juicy fresh blueberries have a hearty texture and are not overly sweet. Made with wholesome ingredients and no sugar, they make the perfect grab-and-go breakfast or a sweet afternoon snack!
Ingredients (6 servings)
MetricImperial
1 egg
60ml low-fat sour cream
1 tbsp olive oil
2 tbsp non-fat milk
1 tbsp lemon juice
100g oat flour
60g monk fruit erythritol sweetener
1/2 tsp baking powder
1/2 tsp baking soda
-Pinch of salt
125g fresh blueberries
- Preheat oven to 400°F / 200°C and lightly grease a nonstick muffin tin or line with paper liners.
- In a large mixing bowl, mix together oat flour, monkfruit erythritol sweetener, baking powder, baking soda and salt until combined.
- In another mixing bowl, mix together egg, low-fat sour cream, olive oil, milk and lemon juice until combined.
- Add dry mixture to the bowl with the wet mixture and stir until just combined. Do not over-mix.
- Gently stir in blueberries.
- Transfer batter to lined muffin tin.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Transfer muffins to a cooling rack and let cool completely before storing in an airtight container. Enjoy!
Notes
- Muffins can be kept in an airtight continuer in room temperature for up to 3 days and in the fridge for up to 1 week.
- To prevent blueberries from aggregating at the bottom of the muffin, line the bottom of the muffin tin with a spoonful of plain batter before adding in the blueberries.
- You may substitute sour cream with non-fat Greek yogurt.
- Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
- If fresh blueberries are not in season, you may substitute with frozen blueberries or any berries of choice. No need to defrost, just fold them into the batter gently.
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