Skinny Blueberry Muffins

Skinny Blueberry Muffins

For me, these are the best blueberry muffins recipe ever! I’ve eaten, I’ve tried lots of recipes but this one is 10/10 you know why? This is butter-less and not too sweet like most of the store-bought muffins. This recipe is from Jane Hornby’s book “What to bake & How to Bake it” you can get the book here:

This book will make you fall in love with baking because all the recipes are detailed and easy to follow. I’ve made 4 recipes out from this book and it came out perfectly.

 

What I like about this book that it gives basic but very delicious recipes for all kind baked goods. From simple family baking like cupcakes and drizzle cakes to special bakes like chocolate fudge layer cake. Because this is my 6th day of detox and I am on a low carb diet, I am just a human being who sometimes craves for anything bakes that is guilt free so, I’ve tried her skinny blueberry muffins recipe.

One of my favourite fruits from the berry family is blueberry, I don’t like to eat it plain but I’d rather have it on pancakes, cupcakes and muffins. Blueberries are good for you and it is considered as “super foods” at least that’s what I tell myself right now after eating one piece of these blueberry muffins.

I’ve tweaked this recipe a little bit I’ve replaced the milk to unsweetened almond milk, removed the ground mixed spice and of course I thought I didn’t have vanilla extract anymore but found it somewhere in my pantry and too late to add but still turned out perfectly LOVED IT!!!

This skinny blueberry muffins recipe is just right fluffy and full of blueberries still good the next day.

Skinny Blueberry Muffins

Print Recipe
Serves: 12 Cooking Time: 40M

Ingredients

  • 1 lemon
  • 1 medium dessert apple
  • 240ml unsweetened almond milk
  • 200 g plain flour
  • 125 g wholemeal flour or volkoren meel (bread flour in dutch)
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 125 g light brown sugar
  • 80 ml vegetable oil
  • 2 eggs
  • 150 g fresh blueberries (fresh are best but frozen are fine)

Instructions

1

Preheat the oven to 200F (180C) and line and grease 12-hole muffin tine with deep paper cases.

2

Squeeze the juice from one half of the lemon and stir it to the almond milk, leave stand for a few minutes until it thickens and turns a bit lumpy

3

Meanwhile, grate the apple with a coarse grater, skin and all.

4

mix the flours, baking powder, bicarbonate of soda, salt, then sift into a large bowl, return the bran from the wholemeal flour (which was collected from the sieve) and stir in the sugar

5

make a well in the middle, beat the oil, eggs into the now lumpy milk.

6

pour the liquid into the well, add the apple and berries

7

stir the mixture together briefly to make a rough batter, don't worry if there are still few bits of dry flour here and there just don't over worked the batter.

8

Spoon generously heaped spoons of batter into the lined tin or to make your life easier use an ice cream scoop it will do the job neatly

9

bake for about 25 minutes or until they have risen well and golden.

10

don't open the oven until every muffin has risen right to the centre

11

leave to cool and enjoy!

Notes

Muffins are always best baked fresh according to Jane Hornby bag the wet ingredients including the apple and chill and the next day ready the dry ingredients in a bowl. combine the two ingredients muffin batter is ready in 2 minutes flat.

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