I don’t know why, but recently I have absolutely become obsessed with blueberries! I hated them as a kid. As a matter of fact, if I had to eat them I would just swallow them whole. I guess I had some odd tastes as a kid and blueberries were NOT on my lists of likes. I did like blueberry muffins though. That is one way that I could, and would, certainly devour blueberries. Unfortunately, for all the things my mom made from scratch, blueberry muffins were not one of them. She liked to buy the cheap boxes of Jiffy muffin mix where you add the egg, oil, and milk. Why on earth would you do that when you can make them from scratch and add all the same things?!

Like I said, recently I have become obsessed with them. I have been buying them frozen and on Sunday they go on my Protein pancakes, I put them in my oatmeal in the morning, I will put them on my Greek yogurt, or even just eat them frozen. After scoring an amazing deal on some frozen organic blueberries this weekend at Kroger I decided that blueberry muffins were in my baking future, and by future I mean about an hour. I got home, put away the groceries, fed the family breakfast, and started making muffins.

I can say that I landed a coffee shop muffin taste with a little bit of substance. They aren’t cupcake-y like the boxed mix, but the texture is great. You know you are eating a muffin rather than a cupcake. (Although in some cases muffins and cupcakes are the same thing, one just has frosting and the other doesn’t.) These aren’t quite as big as a Starbuck’s muffin (A little bigger than ½ the size) and their muffin is 350 calories and mine are 175, so they average out to be about the same calorie count, but it is the ingredients that make them different. Just in sugar alone my muffins win because theirs have 29 g of sugar per muffin! Mine only has 3 grams and that is from the blueberries.

I used half white flour, and half stone ground wheat flour and love the somewhat denseness it provides, but if you want a fluffier muffin you can use all white, or white wheat. I wanted some nice healthy fats so I used coconut oil. I could have easily swapped it out with applesauce, and instead of a whole egg only used a white, but I wanted these muffins to be flavorful, and packed with all the nutrients that each of those provide. So whether you normally buy the boxed mix, or sneak a Starbuck’s muffin every once in a while, these are going to be the healthier option. 😉 Super easy to make, no crazy instructions, just don’t over cook them. When you check them you want the toothpick to have a few moist crumbs on it. Also, don’t get anxious and open the door before 15 minutes, this ensure proper cooking of the muffins. Use the oven light if you want to peek. ;)And after you pull them out of the oven you can grab a warm muffin bursting with blueberries, sit back, relax, and enjoy!

Blissful Blueberry Muffins

By Angie Gouchenour

6 muffins

Ingredients

¼ cup coconut oil – room temperature

¼ cup Truvia zero calorie sweetener

1 egg

1 teaspoon vanilla flavoring, or extract

½ cup wheat flour

½ cup white flour (reserve ¼ cup to coat the blueberries)

¼ teaspoon salt

1 teaspoon baking powder

¼ cup milk

1 cup blueberries (I used frozen)

Directions

NOTE: If you are using frozen blueberries thaw them in some cool water and pat dry.

Preheat oven to 375’ f

In a medium bowl cream together coconut oil and Truvia

Add the egg and vanilla; combine well

Add in both flours (Except for ¼ cup of white flour), salt, and baking powder; mix until all ingredients are moist

Add milk and mix until combined

In a small bowl (I just used the glass measuring cup I used to measure the blueberries) combine the blueberries with the ¼ cup white flour (This helps prevent the blueberries from sinking to the bottom of the muffins)

Gently fold coated blueberries and flour into the batter

Spoon (Or use a cookie scoop) batter into paper lined muffin tins) If you want you can sprinkle ¼ teaspoon of Truvia across the top of the muffins for that coffee house feel

Bake muffins in preheated oven for 15 minutes

Turn halfway and cook for 10 more minutes. Remove when a toothpick is inserted and comes out with some moist crumbs

Cool on a cookie rack

1 muffin 175 calories

 Modified from King Arthur’s Flour