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Blueberry muffins are a beloved classic, often found in cafes, bakeries, and kitchens across the globe. Their sweet, fruity flavor combined with a warm, soft texture makes them a favorite for breakfast, snacks, or even dessert. Beyond their delectable taste, blueberries are packed with antioxidants, vitamins, and minerals, contributing to their status as a superfood. As health-conscious eating continues to gain momentum, the demand for lighter, healthier versions of traditional recipes has proliferated—enter the concept of "guilt-free" baking.

Guilt-Free Blueberry Muffins

Discover the joy of baking with these guilt-free blueberry muffins, a delicious treat that satisfies your sweet tooth without compromising your health. Packed with wholesome ingredients like whole wheat flour, almond flour, and juicy blueberries, these muffins are rich in fiber, antioxidants, and essential nutrients. Perfect for breakfast or a snack, they offer the warm, comforting taste of a classic muffin, while keeping your health goals in check. Enjoy every bite!
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Ingredients
  

1 cup whole wheat flour

1/2 cup almond flour

1/2 cup rolled oats

1/4 cup honey or maple syrup

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh or frozen blueberries

Optional: Zest of 1 lemon for added flavor

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, almond flour, rolled oats, baking powder, baking soda, and salt. If you are using lemon zest, add it in at this stage.

      Combine Wet Ingredients: In another bowl, whisk together the honey or maple syrup, applesauce, eggs, and vanilla extract until well blended.

        Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure fluffy muffins.

          Fold in Blueberries: Gently fold in the blueberries, being cautious not to break them up too much, especially if using frozen berries.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.

              Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your guilt-free blueberry muffins warm, or store them in an airtight container for up to 3 days.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 12 muffins