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Healthy Blueberry Muffin Recipe

Healthy blueberry muffin recipeHealthy blueberry muffin recipeHealthy blueberry muffin recipe


Perfect for snacks and lunch boxes, a delicious and healthy blueberry muffin recipe.


I went on the hunt for a healthy blueberry muffin recipe, and here it is. This healthy version is a real find – so easy, that my 12-year old made them in minutes - that’s his creation, in the pix above. The muffins contain banana as well as blueberries, for another helping of fruit. What’s more, cooked blueberries have a much richer, sweeter flavour than the raw fruit. Plus they only contain healthy fats, not the nasties you'll find in most shop-bought muffins, which often rely heavily on sugar, modified starch fillers and hydrogenated fats, making them a high-calorie, low-nutrition choice. Stick to home-made muffins, they're delicious and much better for you.


Blueberries are a fantastic fruit. They’re packed with vitamins and antioxidants, in fact one serving of blueberries contains as many valuable antioxidants as five servings of apples, carrots or broccoli. They’re an excellent fruit to include in the your daily five or more portions of fruit and veg a day.

HEALTHY HOME-MADE BLUEBERRY MUFFIN RECIPE

Makes 14. Preheat oven to 375F/190C/gas 5. Sift together 275g (2 ½ cups) flour, 2 tsp baking powder, ½ tsp salt, ½ tsp ground cinnamon. Cut 2 ripe bananas into chunks, and puree in a blender. Add 2 eggs, 130g (3/4) cup soft brown sugar, 90g (1/3 cup) softened butter and 1 tsp vanilla extract and blend again. Pour this mixture into the flour mix, and stir well to combine. Gently fold through 1 punnet washed blueberries. Spoon the mixture into greased muffin tins and bake for 25 minutes until risen and golden brown. Cool in the tin for 10 mins, then put on a wire rack to finish cooling.

The muffins keep well for 3-4 days in an airtight container. And, of course, they're the ideal size for lunch boxes.


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