no sugar blueberry muffins (sweetened with honey)
NOTE: This isn’t a big batch, it only makes 1 dozen regular size muffins, so double if you want more to freeze. And if you’re using frozen blueberries, dust them in flour before adding to the batter. This will help soak up the extra juices frozen berries will have.
- Yield: 12 muffins 1x
Ingredients
Scale
- 2 tablespoons unsalted butter, softened
- 1/2 cup honey
- 1/2 cup applesauce
- 1 egg
- 3/4 cup plain yogurt
- zest of one lemon, plus juice
- 1 1/4 cups all-purpose flour
- 1/4 cup oat bran, whole oats, wheat germ or ground flaxseed
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or more)
- optional: 1 teaspoon cinnamon
Instructions
- Heat oven at 375. Grease muffin tins or use liners.
- Mix butter, applesauce and honey together until slightly fluffy. Add egg and mix. Last, stir in yogurt, lemon juice and zest.
- Add all dry ingredients–flour, oat bran (or whatever you’re using), baking powder, baking soda and salt. Mix until not quite incorporated. When you still see flour in the dough, gently fold in the blueberries. Finish mixing by hand then fill muffin cups almost to the top, a little more than 3/4 full.
- Bake for 18-20 minutes, or until the tops of the muffins spring back into place when pressed. Cool on a rack.