Blueberry muffins have a special place in my heart.
I can remember eating one by the beach on vacation, buying jumbo sized ones at the local bakery in town, and munching just on the muffin top while parading around the house as a five or six year old.
Because of those memories I’ve been hesitent to “re-do” or “healthify” the classic Blueberry Muffin. I do, however, want a tasty substitute to satisfy any craving I may get, because, as you may know, despite the appearance of superfood blueberries, blueberry muffins cake be incredibly bad for you.
I came up with the perfect plan: Don’t take on the classic jumbo blueberry muffin, but instead create a similar recipe with healthier touches, that can be eaten guilt-free at any time. The result was absolutely delicious, and didn’t hurt my fond memories one bit. I give you…
Not Your Average Blueberry Muffins!
Like the title suggests, these muffins are definitely not your average ones. If you were to walk into a bakery, I’m postive there wouldn’t be a single blueberry muffin that tastes like these. So, If you’re looking for a remake of the classic treat, this may not be quite what you want. However, if you’d like a healthier blueberry muffin recipe (or even just a muffin recipe) that won’t ruin your diet, you need to read on.
These just may be the yummiest healthy muffins ever!
Not Your Average Blueberry Muffins
- 1/2 cup spelt flour
- 1/4 cup whole wheat flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp ground flax
- 2 tbsp turbinado sugar
- 1 tsp vanilla
- 1 1/3 cup frozen cauliflower, thawed
- 3/4 cup + 2 tbsp milk
- 3 tbsp yogurt (soy, greek, etc)
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp maple syrup
- 1/2 – 1 cup bluberries (frozen or fresh)
Revisited Recipe of the Day:
Cinnamon Sugar Muffins