Delicious Blueberry Whole Wheat Muffins (No Butter)
Healthy No-Butter Blueberry Whole Wheat Muffins Recipe
Introducing a healthy and delicious no-butter blueberry muffin recipe, packed with blueberries, known as a superfood! We’ve used whole wheat flour for a rich, nutty flavor, and the burst of juicy blueberries in every bite makes these muffins truly special. Enjoy a wholesome and delightful snack time with these moist and tender muffins, made perfectly without any butter!
Ingredients (Makes 5 muffins, using 5.5cm diameter muffin cups)- 140g whole wheat flour
- 5g baking powder
- 70g sugar
- 4g lemon extract (optional)
- 1 large egg (room temperature)
- 80g milk (room temperature)
- 100g frozen blueberries
- 1g salt
- 40g grapeseed oil
Cooking Instructions
Step 1
First, prepare your 100g of frozen blueberries. It’s best to use blueberries while they are still frozen, as this helps prevent their color from bleeding into the batter. Lightly rinse the frozen blueberries and pat them dry. Set aside 20g for topping the muffins later. Toss the remaining 80g of blueberries with 1-2 tablespoons of all-purpose or bread flour. This ‘dusting’ helps the blueberries stay suspended in the batter and prevents them from sinking to the bottom.
Step 2
In a large bowl, whisk together the room temperature egg until lightly beaten. Add the 70g of sugar and 1g of salt, and mix well until the sugar is mostly dissolved. Dissolving the sugar properly contributes to a tender muffin texture.
Step 3
Pour in the 40g of grapeseed oil and 4g of lemon extract, and whisk until combined. The lemon extract adds a lovely fragrant note, but it can be omitted if you don’t have it – the muffins will still be delicious!
Step 4
Add the 80g of room temperature milk and stir until just incorporated. Ensure all the wet ingredients are smoothly blended together.
Step 5
Sift in the 140g of whole wheat flour and 5g of baking powder. Sifting helps to aerate the flour and baking powder, leading to a lighter, fluffier muffin. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Be careful not to overmix; overmixing can result in tough muffins.
Step 6
Once the batter is roughly combined, gently fold in the 80g of flour-coated blueberries. Mix just enough to distribute them evenly throughout the batter, again, being careful not to overmix.
Step 7
Divide the batter evenly among your muffin cups, filling each about 80% full. To ensure a nice, even dome, gently tap the muffin tin on the counter once the batter is in. Then, artfully arrange the reserved 20g of blueberries on top of each muffin for a beautiful finish.
Step 8
Bake in a preheated oven at 170-180°C (338-356°F) for approximately 20-25 minutes. Baking time may vary depending on your oven. To check for doneness, insert a skewer or toothpick into the center of a muffin; it should come out clean with no wet batter attached. Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely. Enjoy your healthy and tasty blueberry muffins!
