Healthy Blueberry Muffins
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These healthy blueberry muffins are moist and delicious! As usual, they are made without refined sugar, dairy and lactose. In addition, they are made with sprouted wheat.
What is sprouted wheat?
Sprouted wheat is a much healthier alternative to other (modern) kinds of wheat and it is easier to digest for those with digestive issues. You can learn more about sprouted wheat here. However, if you do not want to use sprouted wheat, you can substitute spelt. Spelt is easier to digest as well.
I used coconut sugar in these healthy blueberry muffins. You could easily substitute honey if you like. Just use ½ c of honey and bake at 325 degrees Fahrenheit instead.
These healthy blueberry muffins are also made with coconut yogourt. This is the ingredient that makes them so moist. However, if you do not have coconut yogourt, you can substitute greek yogourt.
Finally, I used coconut oil & ghee in this recipe for healthy blueberry muffins. I love coconut oil & ghee. It gives the muffins a nice buttery flavour. I use it on everything from muffins to potatoes. No problem if you don’t have any though, just use coconut oil or avocado oil instead.
Where I buy my ingredients
I am very frugal. My mom taught me well. I always hunt down the best products for the best price. Here is a list of what I used and where I bought it. I provided links (from Well.ca or Amazon) to show you the products and so you can buy them online if you like.
- Sprouted whole wheat or sprouted spelt (you can buy regular instead of sprouted) – local grocery store (Sobeys)
- Celtic sea salt – Well.ca
- Coconut oil & ghee – local health food store
- Coconut sugar – I used to be able to get a huge bag from Costco but now I buy it at my local grocery store (the Superstore)
- Silk unsweetened vanilla coconut yogourt – local grocery store (Sobeys)
Healthy Blueberry Muffins with Coconut YogourtIngredients
- 1½ cup sprouted wheat flour or spelt flour
- 1 tsp baking soda
- 1 tsp baking powder aluminum free
- ½ tsp celtic sea salt
- 1/3 cup coconut oil & ghee
- 1 cup coconut sugar
- 1 free-range egg
- 1 cup vanilla coconut yogourt
- 1-2 cup organic blueberries frozen or fresh
Preheat oven to 350 degrees Fahrenheit.
Combine the wheat, baking soda, baking powder and sea salt (dry ingredients). Mix well and set aside.
In a separate bowl, cream coconut oil & ghee and coconut sugar.
Add an egg to the coconut oil & ghee and coconut sugar (wet ingredients). Mix well.
Add coconut yogourt to the wet ingredients. Mix until combined.
Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the blueberries.
Scoop into muffin liners.*
Bake for 20-25 minutes. When an inserted toothpick comes out dry, they are done.
*Remove an egg from the fridge right away so it will warm to room temperature. Otherwise, it can make the coconut oil & ghee clumpy and difficult to mix. Although, it should be okay as long as you mix the coconut oil & ghee with the coconut sugar first.
*This batter is very sticky. Because of this, I thought the muffins would not be very fluffy or moist (boy was I wrong). Do not add any liquid to this recipe (like I was tempted to), it is unnecessary. However, I found it helpful to dip my spoon in cold water when scooping the batter into the muffin liners.
Please share if you know someone who would love this recipe. Thanks! 🙂
Have you tried baking with sprouted wheat? Do you have a favorite healthy blueberry muffin recipe? Share your comments below.
Be happy, stay healthy! 🙂