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Healthy Blueberry Muffin Recipe
Healthy Blueberry Muffin Recipe to start your day off right.
Course
Breakfast
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
22
minutes
minutes
Servings
12
Calories
192
kcal
Author
Robin Gagnon
Ingredients
1 ¾
cups
all purpose flour
organic
½
cup
wheat bran
1
tbs
baking powder
aluminum-free
½
teaspoon
Kosher salt
or sea salt
⅓
cup
pure cane sugar
¼
teaspoon
cinnamon
½
cup
butter
organic
1
teaspoon
pure vanilla extract
2
tbs
honey
1
large egg
organic
1
cup
low-fat buttermilk
organic
¾
cup
organic blueberries
I used frozen
US Customary
-
Metric
Instructions
Preheat oven to 375 degrees.
Whisk together the dry ingredients (first 6 ingredients).
Gently melt the spread/butter, then add the vanilla and honey to it. Mix well, then whisk in the egg.
Mix the butter-honey mixture into the dry ingredients along with the buttermilk.
Once smoothly mixed, fold in the blueberries until evenly distributed.
Place paper liners in a muffin/cupcake pan, then spoon the batter in about 80% full.
Bake for 21-23 minutes. Done when top center slightly springs back to touch.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
34
mg
|
Sodium:
192
mg
|
Potassium:
191
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
270
IU
|
Vitamin C:
1.1
mg
|
Calcium:
75
mg
|
Iron:
1.3
mg