I have always loved to bake, but the struggle with finding good baking recipes that aren't terrible for you is real. I really like this recipe for blueberry muffins because it's equal parts delicious and healthier than the typical muffin. The word "healthy" is a relative term, and what's healthy to me may not be healthy to others, but I do think these are a healthier alternative to most blueberry muffins.
These muffins passed the husband test with flying colors, so much so that he almost ate them all before I got to snap a picture. I was planning on photographing these muffins the next morning, and when I came downstairs, there was only one left! I quickly snapped a picture and the sole remaining muffin was gobbled up soon after.
Recipe makes about 8 muffins
1 cup white flour (you can also substitute whole wheat flour)
1/2 cup sugar
1.5 tsp baking powder
1/4 tsp salt
1 egg, room temperature
1/2 cup milk, room temperature
3 Tbsp butter, melted
1 tsp vanilla extract
3/4 cup blueberries
1. Take out the egg, measure out your milk, and let them sit on the counter to become room temperature.
2. Preheat oven to 400 degrees and line a muffin tin with muffin cups.
3. Melt butter in a medium sized bowl and set aside.
4. In a large bowl, stir together flour, sugar, baking powder, and salt with a whisk.
5. In your medium bowl with the melted butter, combine egg, milk, and vanilla with the same whisk.
6. Add wet ingredients to the dry ingredients and combine with a whisk until fully incorporated.
7. Do not mix the berries into the batter. Instead, fill each muffin cup about 1/3 of the way with batter. Then, add 5-8 blueberries and fill muffin tin to the top with more batter.
8. Bake about 15 minutes or until the top and sides are golden brown.