Don’t these muffins look delicious? Be sure to pin these for your Mother’s Day brunch ideas! 🙂
I am excited to share this next recipe for Healthy Blueberry Muffins. This is a guest post from Aya who blogs over at Sukarah. She has a lovely food blog! All images and the following text are courtesy of Aya.
You might think that because these are healthy, than they won’t taste as good. Let me assure you that the taste was no bargain while making these, although they have only little butter, trust me you won’t miss the butter because the sour cream make these muffins moist, the bananas add sweetness, and blueberries adds the antioxidants. Let us not forget the oat bran and wheat germ. Oat bran is loaded with vitamin B and fibers, while wheat germ is an excellent source of vitamin A & E and other stuff I have no idea about. Not bad at all, especially for the most important meal of the day.
Healthy Blueberry Muffins
- • 1 1/2 cups (173 g) all purpose flour
- • 1/2 cup (75 g) oat bran
- • 3/4 cup (50 g) wheat germ
- • 3 tsp baking powder
- • 1/2 tsp salt
- • 4 tbsp (60 g) butter, melted
- • 3 bananas, ripe and mashed
- • 1 cup (245 g) sour cream
- • 3 eggs, _at room temperature
- • 1 tsp vanilla
- • 1/4 cup (50 g) unrefined dark brown sugar
- • 1 1/2 cup (230 g) frozen blueberries, _not thawed
Instructions(Using a Stand Mixer)
Preheat oven to 180°C / 350° F / Gas mark 4.
Spray a muffin pan with no stick vegetable oil or line the muffin pan with paper liners.
In a large bowl combine flour, oat bran, wheat germ, baking powder and salt. Reserve two table spoons of the dry ingredients for tossing the blueberries (step 4). Set aside.
In the bowl of the stand mixer, fitted with the paddle attachment, mix the bananas, and sour cream , for 3 – 5 minutes unit blended.
Add the eggs one by one mixing well after each addition. Add the vanilla. Add the sugar, mix for 2 minutes.
With the mixer on low speed, gradually add the flour. Once all the flour is used, increase to speed to medium high and mix for 3 minutes.
Fold the blueberries with the reserved two tablespoons flour.
Using a spatula, gently fold the blueberries into the mixture.
Divide the mixture evenly into the prepared muffin pan. Bake in a preheated oven for 25 – 30 minutes or until a toothpick inserted into the center of a muffin comes out clean
Remove from oven and place on a wire rack to cool slightly before serving.
A little side note, I’ve drastically reduced the sugar because I like to reserve sugar for my desserts. As much as I would love to have dessert for breakfast, am afraid my waistline has no mercy on such behavior. So, skip the typical sugar and butter loaded muffins and make a batch of these instead. Your waist line will thank you.
Thank you Aya for sharing this recipe with us!
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