Blueberry muffins, a coffee shop favourite! I love blueberry muffins, sweet, tender and packed with blueberries. However, with one too many coffeeshop experiences with dry, flavourless muffins and once even a muffin with zero blueberries, I gave up. No more shop-bought muffins, just pure homemade ones!
Ooo yeah, and did I mention, only 150 calories each.
I normally find making a muffin recipe lighter is quite scientific. Too little fat - rubbery muffin, too little sugar - bland muffin, you get the idea. So when I set out to make a tasty yet healthy muffin recipe, science was the way forward, it's a good job I like chemistry!
To make a healthy muffin, instead of a skinny muffin, I used plenty of fibre and natural sweeteners, like honey. Some "skinny" muffin recipes rely on low calorie sweeteners, like stevia, but I am not to keen on low calorie/artificial sweeteners.
Instead of using white flour, I used oat flour, wholewheat flour and a pinch of white flour. Oats are a fantastic way to add structure to a muffin with a small bit of gluten. Oat flour is as easy as 1-2-3! Put your oats into a food processor and blitz until finer in texture. I like my oat flour to be on the chunky side, but you can make your flour as fine as you like.
What ever you do, don't sift the flours! You want to keep in all of the oat pieces and wholewheat pieces in the muffins, not out!
Can you see the oat pieces!? ↑
These muffins are sweetened with mild honey and light brown sugar, no white sugar here! I thought the honey flavour was going to be very strong but no, you can't even taste it. It adds a sweetness which is so nice! As well as the honey, the heady amount of vanilla substitutes for the un-present sugar. Apparently, using cinnamon, vanilla and any other spices can mimic sweetness. So, using spices is a great way to cut down on the sweet stuff!
Greek yogurt is great for healthy baking. I love to use Fage Total 0% Greek yogurt for baking as it is so thick and creamy without the large sum of calories that normal Greek yogurts have. Yogurt adds tenderness and structure to the muffins and really to any baked good. We need yogurt in this recipe as there is only one egg white in this recipe; normally, a muffin recipe called for 2 whole eggs.
150 calories for 1 muffin?! Yeah, that's right! I don't not calorie count in anyway in my diet; I count foods that give me energy and that nourish my body. Instead of having a packet of crackers for a snack, I would have some dried fruit and nuts as they are better for my body, get it?
However, I was intrigued to find out what the calorie count was for these muffins...
Oats - 265 kcals
Wholewheat flour - 237 kcals
White flour - 109 kcals
Light brown sugar - 196 kcals
Honey - 154 kcals
0% yogurt - 59 kcals
Semi skimmed milk - 39 kcals
Egg white - 17 kcals
Oil - 366 kcals
Blueberries - 72 kcals
= 1,514 calories for 10
= 151 calories per muffin
Okay, I lied. 1 extra calorie... But you will probably burn that by just eating the muffin!
I hope you love these muffins as much as me! Sweet, vanilla and blueberry flavoured muffins, with hidden healthiness. Nobody will ever no...
And for the first time in about 2 years, It has snowed! This made me far to excited, I cannot wait to go skiing!
Healthy blueberry muffin can and are tasty, if you are craving a sweet treats, these are the muffins for you!
Healthy Blueberry Muffins
Posted by Eve
- 70g plain wholewheat flour
- 70g regular oats
- 30g plain white flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 50g light brown sugar
- 50g mild honey
- 100g 0% yogurt, I used Total
- 75ml milk, cows, soy, rice, almond etc.
- 1 egg white, at room temperature
- 3 tbsp. oil, I used rapeseed
- 1 tsp. vanilla extract
- 125g blueberries, fresh or frozen (do not thaw)
- Preheat the oven to 190ºc/ 180ºc/ gas mark 5 and line a 10 muffin tray with paper cases.
- Put the wholewheat flour, oats, flour and baking powder into a food processor and blitz until fine and flour like in texture. Put into a bowl.
- Put all of the remaining ingredients, except from the blueberries into a large bowl or jug and whisk until smooth.
- Put the blueberries into he flours and toss well. Pour the wet ingredients into a dry and mix lightly until nearly combined but still with some lumps.
- Using an ice cream scoop, scoop level scoops into the lined muffin tin, using up all of the batter.
- Bake for 22 - 26 minutes until golden, risen and smelling delicious. Cool on a wire rack.
Eat the muffins within 3-4 days, kept in a air-tight container at room temperature.