Chapter Thirty

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The BEST Nutritious Blueberry Muffins

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Okay you guys, this recipe actually blew my mind. I seriously think it might be my favorite thing to date. Healthy blueberry muffins that actually taste just as addicting as the regular kind? Yeah that has been my ultimate dream for years now and I finally cracked the code. I’ve tried about a million blueberry muffin recipes now and even store bought ones but I never realized what I was missing out on from a nutritious muffin until I made this batch. The crunchy, sweet streusel top. The bursting blueberries. The buttermilk reminiscent moistness, the sweetness of blueberry jam. All the things that make blueberry muffins a fan favorite.

The base of this recipe is split between wet ingredients and dry. The wet batter is made up of greek yogurt, a milk and lemon buttermilk concoction, maple syrup, eggs, and applesauce. Now the apple sauce really helps carry the flavors of the wet batter here, I use cinnamon flavored organic apple sauce and it gives that lovely cinnamon flavor usually found in blueberry muffins in a subtle and delicious way.

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The dry ingredients are a mixture of almond and coconut flour, coconut flour is usually prone to sucking up moisture which makes it a good accompaniment in this recipe because almond flour really lacks that component so it’s a good balance. The coconut flour also helps to bring that color of regular muffins because of how stark white it is in comparison to the almond flour and other ingredients that color it darker (ex. Maple syrup). Because this batter is prone to being extremely moist make sure not to over grease your muffin tins and liners as this can increase excess moisture in the muffin and it can fall apart.

I mention it in another recipe but St. Dalfour jam is quite literally perfect. It sources such incredibly flavored jam without any refined (or unrefined sugar for that matter) and truly makes all my recipes. Feel free to use any jam you feel comfortable with but this blueberry jam really gave my muffins that bakery style taste. I swirl about a ¼ cup in the batter to give those streaks of color but I also top each individual muffin with blueberry jam before adding the streusel. As you can see below on some I added a dollop while others I swirled the jam in! Do what you prefer.

The streusel on these muffins delivers on the crunch and extra sweet top, I like to pile it extra high before baking to give a thicker streusel top because I love a good streusel to muffin ratio. Here it’s just a mixture of rolled oats, almond flour, maple sugar, coconut oil, and cinnamon. I like to use maple sugar here as it calls back to the syrup in the batter and has the best flavor to accompany all the cinnamon notes in this recipe. But use whichever refined free sugar you have on hand!

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