Since December, I've been on a search for an amazing, yet healthy blueberry muffins! After nearly two months of exhausted research... here it is!
These muffins taste as amazing as they look. This batch makes 12-14 cupcakes at around 200 calories a piece. Starbucks can't touch that.
I hope you like it! It seems like a lot of ingredients, and a lot of work, but it's really not... just roll with it!
3 cups unbleached all-purpose flour
1 cup unsweetened almond milk
1/2 cup dark brown sugar, packed
1/4 cup + 2 Tablespoons non-fat Greek yogurt
1/4 cup vegetable oil
1/4 cup Truvia
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/4 cups fresh blueberries
Preheat oven to 390 degrees F. Line a muffin tin with 12-14 paper liners.
Mix together everything except flour and blueberries.
Next, fold in flour, stirring just until incorporated. Then, sift flour and blueberries with a strainer. This will ensure the blueberries don't turn your batter blue. Then, gently fold in blueberries to the batter.
Divide batter evenly. The batter will reach the top of the liner... don't worry.
Bake muffins for 20-25 minutes. When 5 minutes of cooking time remain, reduce oven temperature to 375 degrees F to prevent muffin tops from browning.
**You can also substitute coconut oil instead of vegetable oil, but if you do, everything must either be room temperature or tepid. Otherwise, the coconut oil will harden.
