Recipes

Fluffy Blueberry Muffins

Valentina P

Difficulty

•

Time 35"

Blueberry muffins that are soft, fluffy, and slightly crunchy on top with juicy blueberries inside. The cinnamon topping is optional, but does add some extra flavor (or simply sprinkle some coarse-grain sugar on top, like a bakery-style muffin).

How To MakeDiet Type: Classic

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

1 1/2 cups all-pupose flour (or gluten-free blend)
1 cup fresh blueberries (Note 1)
3/4 cup cane sugar and/or coconut sugar
1/4 cup non-dairy milk
1/4 cup grapeseed oil
1/4 cup unsweetened applesauce
1 large egg
1 lemon, zested
2 teaspoons baking powder
1 teaspoon vanilla extract (optional)
1/2 teaspoon salt Cinnamon Topping (Optional)
66666667/100000000 cup coconut sugar
1/4 cups all-pupose flour (or gluten-free blend)
2 tablespoons cold butter
1/2 teaspoon cinnamon

Instructions

Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2 (Optional): To prepare the optional topping, combine all of the topping ingredients in a small bowl. Use your hands or a fork to mix it until it reaches the consistency of small crumbs - it will feel quite crumbly. Refrigerate until ready to use.
Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Separately, toss the blueberries in a spoonful of extra flour. Shake off the excess flour and fold the blueberries into the batter.
Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional prepared topping over the tops of the muffins.
Step 5: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

Serves 10
Calories Per Serving: 205			DAILY VALUE %
Total Carbohydrate 36g	12%	Net Carbohydrate 33g
Protein 3g	5%	Total Fat 6g	10%
Fiber 3g	12%	Potassium 262mg	7%
Vitamin A	1%	Vitamin C	9%
Calcium	58%	Iron	4%

Nutritional information suggested is for 1 muffin without topping.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: a combination of applesauce and oil for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor (or simply sprinkle some coarse-grain sugar on top, like a bakery-style muffin). These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Plant-based

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

1 1/2 cups all-pupose flour (or gluten-free blend)
1 cup fresh blueberries (Note 1)
3/4 cup cane sugar and/or coconut sugar
1/4 cup non-dairy milk
1/4 cup grapeseed oil
1/4 cup unsweetened applesauce
2 1/2 tablespoons cold water
1 tablespoon flax meal
1 lemon, zested
2 teaspoons baking powder
1 teaspoon vanilla extract (optional)
1/2 teaspoon salt Cinnamon Topping (Optional)
66666667/100000000 cup coconut sugar
1/4 cups all-pupose flour (or gluten-free blend)
2 tablespoons cold plant-based butter
1/2 teaspoon cinnamon

Instructions

Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2 (Optional): To prepare the optional topping, combine all of the topping ingredients in a small bowl. Use your hands or a fork to mix it until it reaches the consistency of small crumbs - it will feel quite crumbly. Refrigerate until ready to use.
Step 3: In a small bowl, stir together the 1 tablespoon(s) of flax meal and the 2.5 tablespoons of cold water. Let the mixture sit for 5 to 10 minutes, or until it has thickened to a gel-like consistency.
Step 4: Combine the flax-mixture along with all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Separately, toss the blueberries in a spoonful of extra flour. Shake off the excess flour and fold the blueberries into the batter.
Step 5: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional prepared topping over the tops of the muffins.
Step 6: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

Serves 10
Calories Per Serving: 201			DAILY VALUE %
Total Carbohydrate 36g	12%	Net Carbohydrate 33g
Protein 2g	4%	Total Fat 6g	9%
Fiber 3g	12%	Potassium 255mg	7%
Vitamin A	1%	Vitamin C	9%
Calcium	57%	Iron	4%

Nutritional information suggested is for 1 muffin without topping.

Nutritional Data Disclaimer

These homemade blueberry muffins have just the right mouthfeel - soft, fluffy, and slightly crunchy on top. There are two tricks here to achieve that: applesauce for moisture, and raising the temperature while baking to help create a nice dome-shaped muffin top. The cinnamon topping is optional, but does add some extra flavor. These muffins also work very well as jumbo-sized, adding ten or so additional minutes to the baking time.

How To MakeDiet Type: Paleo

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

2 1/2 cups blanched almond flour
1 cup fresh blueberries (Note 1)
3/4 cup coconut sugar
4 large eggs
1/4 cup non-dairy milk
1/4 cup unsweetened applesauce
1 lemon, zested
1 teaspoon vanilla extract (optional)
1 teaspoon grain-free baking powder (Note 2)
1/2 teaspoon salt Cinnamon Topping (Optional)
1/4 cup coconut sugar
2 teaspoons cinnamon

Instructions

Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2 (Optional): Stir together the optional topping ingredients in a small bowl. Set aside.
Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Fold the blueberries gently into the batter.
Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional cinnamon topping over the tops of the muffins. Any leftover cinnamon-sugar makes a great topping for grain-free microwave bread.
Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Note 2: To make your own homemade baking powder, try combining 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon arrowroot starch. Stir well before using.

Nutrition

Serves 10
Calories Per Serving: 265			DAILY VALUE %
Total Carbohydrate 27g	9%	Net Carbohydrate 24g
Protein 9g	17%	Total Fat 16g	25%
Fiber 3g	14%	Potassium 282mg	8%
Vitamin A	3%	Vitamin C	6%
Calcium	36%	Iron	8%

Nutritional information suggested is for 1 muffin without topping.

Nutritional Data Disclaimer

How To MakeDiet Type: Low-carb

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

2 1/2 cups blanched almond flour
1 cup fresh blueberries (Note 1)
3/4 cup low-carb granulated sweetener (1:1 sugar substitute)
4 large eggs
1/4 cup non-dairy milk
1/4 cup unsweetened applesauce
1 lemon, zested
1 teaspoon vanilla extract (optional)
1 teaspoon baking powder
1/2 teaspoon salt Cinnamon Topping (Optional)
1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
2 teaspoons cinnamon

Instructions

Step 1: Preheat oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2 (Optional): Stir together the optional topping ingredients in a small bowl. Set aside.
Step 3: Combine all of the muffin ingredients, except the blueberries, in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins). Fold the blueberries gently into the batter.
Step 4: Pour the batter into the muffin tins, about 3/4 of the way to the top. Avoid over-filling since these muffins will rise while baking. Sprinkle the optional cinnamon topping over the tops of the muffins. Any leftover cinnamon-sugar makes a great topping for keto microwave bread.
Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins about 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Recipe Notes

Note 1: Fresh blueberries are ideal here, as frozen ones tend to make the batter more wet and slightly discolored.

Nutrition

Serves 10
Calories Per Serving: 204			DAILY VALUE %
Total Carbohydrate 9g	3%	Net Carbohydrate 6g
Protein 9g	17%	Total Fat 16g	25%
Fiber 3g	14%	Potassium 48mg	1%
Vitamin A	3%	Vitamin C	6%
Calcium	36%	Iron	8%

Nutritional information suggested is for 1 muffin without topping.

Nutritional Data Disclaimer

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Fluffy Blueberry Muffins

PT35M 1 1/2 cups all-pupose flour (or gluten-free blend) 1 cup fresh blueberries (Note 1) 3/4 cup cane sugar and/or coconut sugar 1/4 cup non-dairy milk 1/4 cup grapeseed oil 1/4 cup unsweetened applesauce 1 large egg 1 lemon, zested 2 teaspoons baking powder 1 teaspoon vanilla extract (optional) 1/2 teaspoon salt 66666667/100000000 cup coconut sugar 1/4 cups all-pupose flour (or gluten-free blend) 2 tablespoons cold butter 1/2 teaspoon cinnamon Gluten Free Paleo Vegan Low-Carb 10 Servings

Ingredients:

10 Muffins

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