Just because you're eating healthier doesn't mean you can't enjoy your favorite baked products!
When I need a lighter breakfast, I go for morning egg muffins, baked oatmeal cups, and healthy blueberry muffins.
Muffins are infamous for their high sugar and fat content, but this does not have to be the case.
I make a few simple substitutions in my healthy blueberry muffin recipe to produce a lighter end result that you can feel good about serving to your family.
Flour: To achieve the best nutritional and texture balance, I combine whole wheat flour with all-purpose flour.
To achieve the greatest results, use white whole wheat flour or whole wheat pastry flour.
Sugar: Unlike many other muffin recipes, these require less sugar. I use standard granulated sugar for the greatest texture, but you may substitute raw sugar or coconut sugar.
Salt: Adding a little salt helps to balance the muffins' sweetness. Baking Powder: Adding a sufficient amount of baking powder makes these muffins bake up light and fluffy.
Milk: Cow's milk, almond milk, soy milk, and coconut milk all work well. Egg: Eggs are required to ensure that everything holds together.
Oil: Use a healthier oil like coconut oil, sunflower oil, grapeseed oil, or safflower oil. You can substitute butter if you prefer.
Vanilla: To flavor my muffins, I add pure vanilla extract. Blueberries: For this dish, you can use either fresh or frozen. If you go with frozen, don't thaw them beforehand.