There’s nothing quite like waking up to a warm, homemade, blueberry breakfast muffin. It’s soft, cake-like, and sweet. But most blueberry muffins are loaded with calories, sugar, and fat. If you’re looking for a healthier alternative, we’ve got a recipe for you to try.
Rather than taking the typical approach to making a baked good healthier (replacing white flour with whole-wheat), this muffin recipe uses a mixture of oat bran and all-purpose flour. This gives the blueberry muffins their characteristic taste and texture, but with a little added nutrition. Plus, the recipe use uses white bean purée, which adds fiber and helps cut the total fat.
This blueberry muffin recipe is even lower in sugar than many similar versions. The natural sweetness of the blueberries allows you to reduce the sugar in this recipe to just ¼ cup total. Other blueberry muffin recipes can have as much as 4 times that amount.
If you’re looking for a blueberry breakfast muffin recipe that is healthier (but still results in delicious muffins), this is your new go-to recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
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