Blueberry muffin is one of my favorite breakfast morning starts. I remember when I was a tween who made blueberry muffins from a box and they were a hit. It’s hard to mess up a mix! Blueberries in a can came in the mix and I remember enjoying draining them as part of the experience.
Little did I know that a blueberry muffin is so simple to make with a few ingredients you probably already have in your kitchen pantry! This wild blueberry muffin recipe is a delicious, low-sugar and healthy-ingredient one. I think you’ll go wild over it if you give it a try! 🫐
With flour, milk, and blueberries, you can bake muffins. And below I tell you how to get the most out of what you have in your kitchen or pantry already, and use healthier ingredients than what you find in a mix/box.
Of course… organic wild blueberries are the super star anti-inflammatory healthy ingredient. Frozen blueberries work great and also go well with a blueberry smoothie with peachy cheesecake tastes.
For the muffins, to improve the muffin texture, an egg yolk and rising agent (baking powder and baking soda) with do the trick. A box of baking soda is usually in your fridge already to prevent odors.
Then add in a little lemon juice or vinegar to activate. And if you don’t have those ingredients, you can also add honey. Yes, honey! Or maple syrup that’s in this recipe for sweetness (to go with the blueberry muffin morning theme). How sweet! 💕
And if you don’t have milk available, you can make your own oat milk from oatmeal or nut milk from nuts and even a pecan latte to go with your blueberry muffin in the process. So you don’t have to keep shelf-stable milks in your home anymore. And coconut milk too is an option on the table!
How nuts… that milking (a plant) is so easy with ingredients you may already have at home! 🥛
Oh, and this easy blueberry muffin recipe starting from the time you gather home ingredients, combine, and bake in your oven… all-in, is 30 minutes!
Ready for your blueberry morning? You may also like to add a blueberry cobbler (made with applesauce), buckwheat blueberry scone, and/or a blueberry muffin with chocolate chips and Greek yogurt.
Low-Sugar Blueberry Muffin - 30-Minutes and One-Bowl Easy
Equipment
- muffin or cupcake tin
Ingredients
- 1/4 cup blueberries (organic and wild suggested)
- 3/4 cup almond flour (or gluten free flour of choice)
- 6 Tbsp whole wheat flour (or all purpose flour)
- 1/2 cup milk of choice
- 1 large egg yolk
- 1 tsp neutral oil (light olive oil or coconut oil)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp maple syrup (or raw honey)
- pinch of salt
Instructions
- Prepare your muffin tin. You can use cupcake holders or use baking spray so they don't stick.
- Combine the dry and wet ingredients in one bowl. The batter will be wet and thick and pour-spoon-able.
- Spoon batter into cupcake tin or holders.
- Bake at 350°F/180°C for 20-25 minutes.
- Let cool and enjoy!