Blueberry Muffins

Blueberry Muffins

Prep: 15 mins
Bake: 20 mins
Makes 12 muffins, Serves 12

These incredible bakery style blueberry muffins are moist and perfectly sweet. 

Blueberries really are a superfood.  They contain one the highest antioxidant (flavonoids) levels of any other common fruits and veggies.  Just 1 cup is only about 80 calories and packs 3.6 grams of fiber and a hefty dose of vitamin C, K and manganese.  The antioxidants in blueberries are responsible for neutralizing the free radicals that damage our DNA.  Damaged DNA is the main cause of aging and cancer.  These antioxidants also reduce levels of LDL “bad” cholesterol making them protective to your heart.  Blueberries are also effective at managing blood sugar and protecting against insulin resistance.   

My recommendation is to use these detoxed muffins as a superfood breakfast topped with an extra handful of berries and a big scoop of high protein yogurt to make it a complete balanced meal.  Yum in your mouth and yum for your body!

Blueberry Muffins Comparison STATS
Blueberry Muffins 

Dry Ingredients:
1 ½ cups Flour Swap
¾ cup Sugar Swap (plus 1 tablespoon more for topping)
2 teaspoons baking powder (double for Grain-Free)
½ teaspoon salt

Wet Ingredients:
1 Egg Swap
⅓ cup Butter Swap
½ cup unsweetened, non-dairy milk
1 tablespoon vanilla extract
Zest of 1 whole lemon (optional but adds a lovely bright flavor)
6-8 oz fresh or frozen (unthawed) blueberries (about 1 cup) 


Blueberry Muffins Collage


Blueberry Muffins 


Preheat the oven to 400 degrees (375 degrees for Grain-Free).  Line 10 muffin tins if using Whole-Grain Flour Swap. Line 12 muffin tins if using Grain-Free Flour (they bake more evenly as smaller muffins).

Mix dry ingredients well then use a whisk or hand mixer to fully incorporate the wet ingredients into the dry. Once smooth batter is achieved, let the dough rest for about 5 minutes, then fold in the blueberries.  Evenly distribute the batter into the lined muffin tins and sprinkle with a little extra Sugar Swap (10 tins Whole Grain and 12 tins Grain Free Flour).

Bake for about 20 minutes until a toothpick comes out mostly clean and the edges are golden.  Remove from the oven and cool on a rack.

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for longer term storage.


Blueberry Muffins Nutrition Label

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