Quick and Easy Blueberry Muffins | Reduced Sugar Recipe

Quick, easy and bursting with nourishing ingredients, this is the only blueberry muffins recipe you’ll ever need. Loaded with antioxidant-rich blueberries, these morsels are fresh, flavourful and fluffy. Did I mention they’re also reduced in sugar?

Why these Muffins are Healthy

These muffins are made with Kamut and almond flours instead of refined white flour, which is not as nutritious as whole grains. Kamut flour, or Khorasan wheat, is an ancient grain that provides more protein and fibre than wheat flour.

Almond flour is made from finely ground almonds. Not only is it gluten-free and low carb, it also provides healthy fats, vitamins, minerals and protein.

Here’s What You Need to Make These Easy Blueberry Muffins

• Kamut flour & Almond flour – a healthy blend of both of these will offer heaps of nutrition and tonnes of flavour
• Coconut sugar – it has a lower glycemic index, meaning it doesn’t cause a spike in your blood sugars and insulin – like regular white sugar. Plus, from a nutritional standpoint, it’s not significantly superior to white sugar. Both types are mostly sucrose. Although, I like the rich caramel taste, that works well in this recipe.
• Sea salt
• Baking powder – an essential rising agent
• Almond oil – you could use grape-seed oil instead which is a budget-friendly option
• Egg – medium-sized
• Soy milk – you could also use almond milk too
• Vanilla extract – make sure not to use essence as it doesn’t have a great flavour
• Blueberries – fresh (you can use frozen too)

How to Make Easy Blueberry Muffins – Step By Step

1. Combine the flours, sugar, baking powder, and salt in a large bowl (Image 1).
2. In a separate bowl, add oil, egg, milk and vanilla extract. Whisk to combine (Image 2).
3. Add milk mixture to the bowl with dry ingredients. Use a fork to gently combine and avoid over mixing (Image 3). Stir in the blueberries and fold gently to combine (Image 4).
4. Pour the batter into muffin cups and divide equally. Fill to the top (Image 5)
5. Bake in the oven and bake for 20-25 mins or until a toothpick inserted into the middle of a muffin comes out with no wet batter (Image 6). Cool on a baking rack.

Can I use Frozen Blueberries?

Yes, if you can’t find fresh blueberries or they aren’t in season, then you absolutely can use frozen blueberries. You don’t need to defrost them before using them either as they will defrost when they are baked in the oven.

Is there a difference in flavour? You won’t notice much difference, mainly because these are baked. If you were making a fresh salad or eating blueberries uncooked, I’d always recommend using only fresh.

Can I Use Other Fruit?

The great thing about this recipe is that it will work great with most fruits, especially berries. Why not try using strawberries, raspberries or blackberries. Cooked apples would be great for Autumn, try throwing in a little cinnamon too for a festive feel.

How Long Do They Last?

These blueberry muffins will store well in a cool, dry place for around 4-5 days, maybe even up to 1 week (in the fridge), but they may start to dry out. Alternatively, you can freeze these and defrost them the night before you want to eat them.

This is a great way to prep in advance for quick and easy breakfasts or snacks!

Top Tips for Making Blueberry Muffins

• For big-topped muffins, pour 2 tbsp water in the remaining empty cups. This will help the muffins bake evenly.
• You can use an ice cream scoop or cup measure to divide the batter equally.
• Store baked muffins in a cool, dry place for 4-5 days
• Muffins can also be frozen for up to 6 months
• Instead of almond oil, you could use grape-seed which is a budget-friendly option
• Feel free to add nuts and seeds to the batter for an extra healthy boost and more fabulous texture

More Healthy Breakfast Recipes You Might Like:

• Homemade Granola
• Chia Peach Green Smoothie
• Caffeine-Free Chai Latte
• Egg Bhurji (Indian Scrambled Eggs)

Have you tried my Easy Blueberry Muffins? I’d love to know what your easy go-to snack recipe is? Leave me a comment below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter!  Can’t wait to see your photos.

Quick and Easy Blueberry Muffins | Reduced Sugar Recipe

Diary FreeVegetarianQuick

5 from 1 vote

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Quick, easy and bursting with nourishing ingredients, this is the only blueberry muffins recipe you'll ever need. Loaded with antioxidant-rich blueberries, these morsels are fresh, flavourful and fluffy. Did I mention they're also reduced in sugar?

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Servings: 8 people

Author: Shahzadi Devje

Ingredients

• 1 cup kamut flour1 cup kamut flour
• 1/2 cup almond flour1/2 cup almond flour
• 1/2 cup coconut sugar1/2 cup coconut sugar
• 1/2 tsp sea salt1/2 tsp sea salt
• 2 tsp baking powder2 tsp baking powder
• 1/3 cup almond oil you could use grape seed oil instead which is a budget-friendly option1/3 cup almond oil you could use grape seed oil instead which is a budget-friendly option
• 1 egg medium1 egg medium
• 1/2 cup soy milk or almond milk1/2 cup soy milk or almond milk
• 1 1/2 tsp vanilla extract1 1/2 tsp vanilla extract
• 1 cup blueberries fresh or frozen1 cup blueberries fresh or frozen

Instructions

• Preheat heat oven to 400 degrees F.
• Line a 8 standard-size muffin cups tray with paper liners.
• For big-topped muffins, pour 2 tbsp water in the empty remaining cups. This will help the muffins bake evenly.
• Whisk the flours, sugar, baking powder, and salt in a large bowl. You can use an electric mixer.
• In a separate bowl, add oil, egg, milk and vanilla extract. Whisk to combine.
• Add milk mixture to the bowl with dry ingredients. Use a fork to gently combine and avoid over mixing. Stir in the blueberries and fold gently to combine.
• Pour the batter into muffin cups and divide equally. Fill to the top.
• Send in the oven and bake for 20-25 mins or until toothpick inserted into the middle of a muffin comes out with no wet batter. Cool on a baking rack.

Notes

• For big-topped muffins, pour 2 tbsp water in the empty remaining cups. This will help the muffins bake evenly.
• You can use an ice cream scoop or cup measure to divide the batter equally.
• Store baked muffins in a cool dry place for 4-5 days
• Muffins can also be frozen for up to 6 months
• Instead of almond oil you could use grape-seed which is a budget friendly option
• Feel free to add nuts and seeds to the batter for an extra healthy boost and greater texture

Thanks to Silva Mermer, for tweaking and sharing  your healthier twist to this blueberry muffins recipe. This recipe was inspired by Inspired Taste's Blueberry Muffins Recipe.

Nutrition Facts

Quick and Easy Blueberry Muffins | Reduced Sugar Recipe

Amount Per Serving

Calories 343 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 1g5%

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 23mg8%

Sodium 259mg11%

Potassium 28mg1%

Carbohydrates 41g14%

Fiber 5g20%

Sugar 17g19%

Protein 8g16%

Vitamin A 100IU2%

Vitamin C 5mg6%

Calcium 110mg11%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.

Shahzadi Devje

Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.