Blueberry Muffin Recipe

I love baking! Its a form of meditation for me, my favorite part is getting creative with the recipe. Dont have fresh blueberry on hand then use frozen! Dont have blueberry at all then use raspberry or strawberry. No nutmeg, leave it out of the recipe. Some ingredients can be swapped or replaced but remember that all steps are crucial in getting a moist yummy result that doesnt crumble in your hands. Read all of the directions before you begin and dont forget to let cool in tin for 5 minutes before removing the muffins from the tin and transferring to cool.

I hope you enjoy this "clean earing" recipe as much as I did and if you make it please share a photo or comment! Tag me on IG @letstalkwithsarah with the hashtag #FoodFrday I love to see how creative our community can be. Download the image below to save this recipe to your phone or share it with a friend.

One muffin is great for a snack on the go or breakfast!

Serves: 12

Makes: 12 muffins

Hands on time: 25 minutes

Total time: 50 minutes

Nutrients per muffin:

Calories: 235, Total Fat: 8 g, Sat. Fat: 2 g,

Carbs: 37 g, Fiber: 4 g, Sugars:

18 g, Protein: 5 g, Sodium: 182

mg, Cholesterol: 24 mg

Ingredients:

2 CUPS PLUS 3 TBSP WHITE WHOLE WHEAT FLOUR

2/3 CUP PLUS 3 TBSP EVAPORATED CANE JUICE, DIVIDED

1 OZ RAW UNSALTED PECANS, FINELY CHOPPED

1 1/2 TSP GROUND CINNAMON, DIVIDED

1/4 TSP PLUS 1/8 TSP GROUND NUTMEG, DIVIDED

1/2 TSP PLUS 1/8 TSP SEA SALT, DIVIDED

2 TBSP UNSALTED BUTTER, MELTED

2 TSP BAKING POWDER

1/2 TSP BAKING SODA

2 CUPS FRESH BLUEBERRIES, WASHED & DRIED THOROUGHLY

1 LARGE EGG

1 CUP PLANT MILK

3 TBSP OLIVE OIL

Directions:

Preheat oven to 375F & line a 12 count muffin tin with paper liners.

Prepare crumble topping: In a small bowl, combine 3 tbsp flour, 3 tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg & 1/8 tsp salt. Drizzle in butter & stir with a fork until just moistened. Set aside.

In a large bowl, whisk remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder & baking soda. Gently stir in blueberries. In a medium bowl, whisk egg, plant milk & oil. Add to blueberry mixture & stir until just moistened. Spoon

into muffin cups.

With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned & a toothpick comes out clean when inserted in center, 18 to 20 minutes. Remove from oven & let cool in tin for 5 minutes. Carefully remove muffins from tin & transfer to a cooling rack.

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Hi my name is Sarah and I am so glad you are here! I am a Transformational Life Coach located in Central FL, working with women locally and around the world, to align with our ultimate purpose and pleasure in life. We'd love for you to join our community, head over our Facebook group and join us!