Healthy Blueberry Muffins

Muffins are probably one of my favorite breakfast and snack foods! They’re so convenient to grab when you’re in a pinch and I’m just a natural sucker for anything that involves bread. Especially fruity breads! So I wanted to make muffins that I could eat without spiking my blood sugar levels crazy high. These blueberry muffins are naturally sweetened and contain more fiber and protein than your average muffin from the oat flour and yogurt!

EVERYTHING YOU’LL NEED TO MAKE THese healthy blueberry muffins

• All Purpose Flour: makes the muffin texture soft!
• Oat flour: fiber-rich grain that I like to mix in with my all-purpose flour because it is lower on the glycemic index (I learned this trick from my grandma). If you don’t have oat flour on hand, it is super easy to make, you just blend up rolled oats until it is a fine powder. If you’d like to watch a demo you can check out my how-to video on instagram here. However, you can also sub for another flour of your choice.
• Baking Staples: these are gonna help our muffins rise and provide a fluffy, full texture! When using baking soda, I like to crush the chunks that it sometimes has before sprinkling it into anything I’m baking because I know from experience that no one enjoys biting into a chunk of baking soda.
• Sweeteners: instead of using processed sugar, these muffins are naturally sweetened with maple syrup and a ripe banana.
• Yogurt: I use whole milk yogurt but feel free to use greek yogurt as well. I like to use yogurt instead of oil in my baked goods sometimes because it provides more protein, less calories and added moisture.
• Blueberries: before folding these into your batter be sure to coat these in a bit of flour. This will help to not turn the whole muffin batter blue.