How to Make Healthy Blueberry Muffins
How to make healthy blueberry muffins using organic ingredients. Tiny's best muffin recipe. The only muffin I like better than the ones at Costco.
Let me start out by stating that if you think healthy means dairy-free, forget about it! These muffins are made with real butter. This is why they taste so good.
So how are they healthy?
- Because the dairy is organic. Unlike conventional dairy products, it contains no pesticide or antibiotic residues, no bovine growth hormone, and no (or very few) GMOs.
- Most of the other ingredients are also organic. I tried organic and pastured eggs but ended up going back to Eggland's Best. I like the way they taste and, for some reason I don't understand, they are much easier to peel. We mainly eat eggs boiled, so easy peeling is important me.
- The third thing that makes Tiny's muffins healthy is their size. This is a normal muffin, folks.
A muffin is basically a little cake. You can't really turn something this calorie dense into a health food. All you can do is improve the quality of the ingredients and reduce the amount of it you consume.
You can make these into giant blueberry muffins like the ones most of the stores sell, if you want to, by just scraping the batter into bigger muffin tins, but we wouldn't advise it. In the interest of controlling our weight and blood pressure, we have gone back to baking the smaller muffins our mothers and grandmothers used to make.
- Lastly, we make healthy blueberry muffins by reducing the amount of sodium. Baked goods contain a surprising amount of salt. When my husband Tiny decided to control his blood pressure via diet, one of the first things he stopped eating was baked goods. Within three weeks, his pressure dropped like a stone. He also began to lose weight, but that's another article.
Tiny's Healthy Blueberry Muffin Recipe
Preheat your oven to 350 degrees F. and butter 24 muffin tins or line them with paper or foil baking cups.
The recipe makes 24 muffins.
- 2 Cups organic all-purpose flour
- 2 teaspoons reduced sodium baking powder
- 1/4 teaspoon Morton lite salt
- 4 Tablespoons unsalted organic butter, softened
- 1 Cup organic sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 1/2 Cup unsweetened almond milk
- 1 Cup fresh or frozen blueberries
- Place the softened butter in a large bowl and whip it with a hand mixer until it's fluffy.
- Add the sugar and beat until it is well incorporated.
- Add the egg and vanilla extract and beat until they are well incorporated.
- Mix the dry ingredients together in a separate bowl, then add the dry mixture to the wet mixture.
- Fold in the blueberries.
- Scrape the batter into the prepared muffin tins filling each compartment 2/3 full.
- Bake in the center of the oven for about 25 minutes or until they begin to brown.
- Cool the pan on a wire rack for a few minutes before removing the muffins.
Serve the still warm muffins with butter and hot tea, and try not to eat them all.
Return to Botanical Journeys Plant Guides' Home Page