Skinny Blueberry Muffins and a Birthday Weekend
Happy Spring Break Monday, to you! Hopefully some of you are getting to enjoy this week off from school or work, too. If you are at home today, just doing nothing, pop these Skinny Blueberry Muffins in the oven! You will be very glad that you did and your family will thank you, too. Both my husband and son loved these muffins and had no idea how healthy or low calorie they were. The plan was actually to make my Blueberry Banana Muffins to update the awful photos. Well, that plan ended up being a major fail because I totally forgot to add the bananas to the Blueberry Banana Muffins…. who does that? But the major fail ended up being a major success because these muffins were mighty delicious and for those of you wanting a really low-calorie muffin, they’re perfect.
With these muffins you can either use whole wheat pastry flour or spelt flour. Both flours are wonderful for giving baked goods that all-purpose flour texture, but are much healthier. This recipe also uses no refined sugars, only 1/4 cup of honey and in my family’s opinion they were plenty sweet with a lovely honey flavor. Another plus, there is only 1/4 cup of coconut oil used. This is a very simple recipe with simply delicious ingredients…. my favorite kind of recipe! I’m kind of glad that I messed up the original plan. Love when failures work toward our advantage!
Skinny Blueberry Muffins
- 1.5 cups whole wheat pastry flour or spelt flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup pure raw honey, local if possible
- 1/4 cup coconut oil, other oils will work
- 1/4 cup unsweetened applesauce
- 1/2-1 cup frozen blueberries, depending on how many blueberries you want in your muffins (I used 1 cup)
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Combine all dry ingredients in a large bowl.
- Combine all wet ingredients in a medium bowl. (except blueberries)
- Fold wet ingredients (except blueberries) into dry ingredients. Don’t overmix.
- Gently stir blueberries into the batter.
- Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
Did you make this recipe?
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Now, off the subject of scrumptious muffins…. we had quite the birthday weekend. Madelyn’s 8th birthday party at Painting with a Twist was on Saturday and then my niece, Ella’s 6th birthday party was celebrated on Sunday. Quite a fun and busy weekend!
At my niece’s party, the kiddos painted flower pots and planted flowers. It was definitely an arts and crafts weekend! I don’t have any big plans for this upcoming Spring Break week, but I plan to enjoy every minute of just doing what I want to do.
One more picture of what you need to be hopping up to make, right now!!!
Something to think about….
Will you be enjoying Spring Break this week? Doing anything fun?
What’s your favorite kind of muffin? Personally, I’ve never met a muffin that I didn’t like! You may want to check out my Healthy Pumpkin Muffin or my Chocolate Chip Applesauce Muffin… love both of them!
I just made these and while they were delicious the batter was very dry and sticky. It was difficult to fold in the blueberries and my muffins didn’t take shape to the muffin tin. Did anyone else experience this or have any suggestions? Thanks!
I’m sorry you had trouble with the batter. Try adding 1/4 cup more applesauce and maybe 1/4-1/2 cup almond milk, until you get the consistency you want. Hope you get a chance to give them another try!
Could I use 1 stick (1/2 cup) of melted organic butter instead of the coconut oil/applesauce? Muffins look great! 🙂
That would work great! Enjoy!
I made these this week and my family all loved them! I’m making them again tomorrow. 🙂 Thank you for the delicious recipe!
btw, I used evoo because I had no coconut oil and they tasted great.
Thanks so much for your comment. Glad you loved them!
I just had a question. Does the coconut oil have to be melted before I put it in?
I would at least make sure that it is very soft, otherwise it will be difficult to incorporate into the batter. Hope you love them as much as I do! 😉
I love your blog and I love skinny recipes! These blueberry muffins look absolutely amazing! Pinned and dying to try! Thanks so much for sharing on Saturday Night Fever!
Thanks so much, Jen! I’ve been on your blog quite a bit lately. I cannot wait to try that oatmeal cake!
So I just made these and totally forgot I didn’t have eggs so I made two chia eggs and it turned out great— not as pretty as yours and I used frozen organic wild blueberries but YUMMY! and I also used Gluten Free flour
Thanks so much for the comment! That’s great to know that the chia eggs worked!!!
Yum! I love muffins too and so does my daughter so we make them all the time. We are excited to try these out. Thank you
Hope you got a chance to give them a try!!! Love muffins too!
Blueberry is my favorite muffin flavour hands down! These look awesome 🙂
What an adorable and fun birthday party! Such a great idea for kids birthday party. I think blueberry muffins are one of my favorite muffins ever! Well… behind banana chocolate chip 🙂
Thanks, Giselle! It was lots of fun. I’m with you on the muffins…. both kinds!
If your gonna tease us with an additional photo @ the end, you need to be making deliveries to all of us. Ha Ha! Glad your little girl had a fun birthday party xox
Haha…. I would if I could!
These look awesome, but I love anything with blueberries! I have a similar recipe for blueberry banana oat muffins.
I need to get back into my kitchen so that I can make these! Omg you’re killing me with the gorgeous pictures. And I’m glad to hear that Madelyn had such an awesome birthday 😀
Mhmm I’m loving the big chunks of blueberries!
I’m the same way. I think I overdid it for the kiddos, though. 😉
gorgeous gorgeous pictures!!!!!!!Seriously, so pretty.
So happy Madelyn had a fun birthday party!
Thank you so much, Davida! As you know, it’s a work in progress.
Yum! I can just picture eating these on our patio one summer or spring morning! I’m sure they would be awesome with my Namaste gluten free flour blend– can’t believe you are on spring break already! we will have a couple of weeks
I’m dreaming of Summer too! I just saw that Namaste flour at Costco. I’ll have to give it a try.