Healthy Moist Blueberry Muffins

Healthy Blueberry Muffins

These muffins are made with a nutritious blend of wholemeal wheat, all-purpose, and almond flour. (You can easily make your own almond flour by grinding whole almonds in a food processor.) The oil used is Original hempseed oil, boosting the muffins' content of essential fatty acids, which support heart health and overall well-being. Frozen blueberries are used for convenience, while orange zest adds a zingy note that balances the sweetness of the fruit. The result is a moist, flavorful muffin that provides lasting energy and a nutritional edge compared to the typical coffee shop version.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Hemp & Co hemp seed oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup Hemp & Co hemp milk (or any other milk)
  • 1-2 tbsp mashed banana (or additional applesauce)
  • 1 tsp orange zest
  • 2 cups fresh or frozen blueberries
  • 1 tbsp muscovado sugar (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, almond flour, baking powder, baking soda, and salt. Fold in blueberries gently.
  3. In a medium bowl, mix brown sugar, applesauce, hemp seed oil, eggs, vanilla extract, hemp milk, mashed banana, and orange zest until smooth.
  4. Add wet ingredients to dry ingredients, stirring until just combined. 
  5. Divide batter evenly among muffin cups. Sprinkle muscovado sugar on top, if using.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in tin for 5 minutes, then transfer muffins to a wire rack to cool completely.

Yield: 12 muffins

Notes

  • Health: Low sugar (~4g per muffin), low saturated fat (~2g per muffin), high unsaturated fats from hemp seed oil and almond flour.
  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

  • Approximately 160 calories per muffin