I remember reading recently that a celebrity chef had refined his previous blueberry muffin recipes. I pulled up the latest version and started to print it out, when I noticed the massive quantities of saturated fat and refined sugar. No, that won’t do, I thought. I started combing the internet for better options, but I kept finding unhealthy stuff like crumb toppings. Back to the cookbooks I went, and then I started substituting. The result are these high-fiber yet soft muffins, for your eating pleasure and heart health.
Blueberry Muffins: Truly tasty, healthy version
Makes 6 muffins.
1 ½-2 eggs*
2 tablespoons sugar
¼ cup ground flax seed (meal)
6 tablespoons to ¼ cup milk (use less with the egg and a half version)
optional: a few squeezes of fresh lemon or lime juice
1 cup whole-grain oat flour
1 ½ teaspoons baking powder
½ teaspoon salt
optional: fresh lemon or lime zest
½ – 1 cup blueberries (frozen will hold up well)
optional: lightly chopped slice almonds (a few tablespoons)
pinch of turbinado or demerara sugar (raw sugar)
Preheat oven to 400 degrees F. Grease 6 muffin cups.
In one medium bowl, mix the eggs and sugar together and then add the flax meal and milk. In another bowl, mix together the dry ingredients well. Add the dry ingredients to the wet ingredients and incorporate thoroughly, without overmixing. Add the blueberries.
Using an ice cream scoop or spoon, divide into the six prepared muffin cups. Drop on almonds and sprinkle a pinch of raw sugar on each muffin. Bake for 20 minutes at 400 degrees. Remove from muffin tin promptly.
Nutrition per muffin, with all optional ingredients: 176 calories, 23 grams carbs (lots of heart-healthy water soluble fiber!), 6 grams protein, 7 grams fat.
Eliminating the optional ingredient and extra egg and milk will bring you to about 150 calories per muffin.
*Where do you find half an egg? I get mine from my Partridge Silkie hens.