What a great thing to be able to grab on the way out the door in the morning, or to sit with a cup of tea in the afternoon – blueberry muffins! These muffins are soft, moist and so delicious. No sugar healthy blueberry muffins – that sounds even better right? These are easy to prepare, taking only about 15 minutes and then 30 to bake in the oven, and they come out beautiful and golden on top.
The original recipe for these muffins included sugar, but I decided to try these with honey instead to get away from processed sugar. I’ve tried this substitution a couple times now, and it still adds the right amount of sweetness. I usually do about half the amount of honey as sugar . For example, this recipe said ½ cup of sugar, so I added ¼ cup of honey instead. This might not seem like much but there is vanilla in the recipe too that helps make them sweet.
I used almond milk instead of regular milk and I don’t find that this changes the flavour of the muffins at all. So you get the added benefit of protein from the almond milk. This is also great for anyone who is lactose intolerant. There is also the addition of olive oil in this recipe which keeps the muffins very moist in the centre.
Something to mention in this recipe is to not over mix. When adding the dry ingredients into the wet, just mix until combined, no need to go further. This will be a very thick batter, especially once the blueberries are added. But don’t worry, it’s meant to be that way.
These are great in the morning for those people (like myself) that aren’t too big on breakfast! Or an afternoon snack with a couple pieces of cheese, also a good choice!
These muffins have no refined sugar and are perfect for a grab and go breakfast.
- 2 eggs
- 1/4 cup honey
- 1 cup milk
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 1/2 cups blueberries
- 1/4 tsp salt
Preheat oven to 375° and lightly grease muffin tins with cooking spray.
In large bowl whisk together eggs and honey.
Mix in milk, olive oil and vanilla.
In separate bowl; combine flour, baking powder and salt.
Sift dry ingredients into wet gradually. Stirring to combine after each addition.
Fold in blueberries.
Pour into muffin tins.
Bake 30 minutes.