Who doesn’t love a blueberry muffin? They’re sweet and delicious, with juicy blueberries bursting from every corner. Getting one from the bakery can be a real treat, but it’s much cheaper and healthier to make your own. I love adding lots of lemon to my blueberry muffins for a little citrusy punch to balance out the sweet berries.
Blueberries are such a superstar ingredient! Not only are they loaded with fiber, but the anthocyanin antioxidants they contain are so good for your brain, helping with memory and cognition, which makes these muffins the perfect thing for the whole family to enjoy.
Healthy Blueberry Muffins
Makes 12 muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup sugar
Juice and zest of a lemon
2 eggs, whisked
3/4 cup EVOO
1 teaspoon vanilla extract
1 tablespoon creme fraiche (or sour cream, Greek yogurt or non-dairy yogurt)
2 cups fresh blueberries, washed and dried
Coarse sugar, such as demerara, for sprinkling on top (optional)
- Combine the flours, salt, baking powder and soda and sugar in a bowl. In a separate bowl, stir together the lemon zest, juice, eggs, olive oil, vanilla and creme fraiche. Fold in the blueberries.
- Add the wet ingredients to the dry ingredients until thoroughly combined. Scoop batter into 12 muffin liners until 3/4 full. Sprinkle the coarse sugar over the tops of the muffins, if using.
- Bake for 20-22 minutes, until the tops of the muffins are dry to the touch and lightly golden. Enjoy! Store in an airtight container for 3 to 4 days.