Blueberries are one of my favorite fruits. They contain antioxidants, iron, calcium, magnesium, vitamin C, vitamin B6, and potassium, and even have anti inflammatory properties. I love blueberry muffins but many recipes are high in carbohydrates and sugar. I wanted to share a healthier version of blueberry muffins that is lower in carbohydrates and sugar and has 5 grams of protein. These make a great snack! Finding blueberries shouldn’t be too difficult as it is prime season and with Hammonton, New Jersey known as the “blueberry capital” you can find New Jersey’s own fresh blueberries in most grocery stores. Enjoy!

Recipe: (makes 12 muffins)

Ingredients: 

• ¾ cup coconut flour
• 1 tsp baking powder
• ½ cup Splenda
• ¼ cup All purpose flour
• ¼ tsp sea salt
• ⅓ cup unsweetened almond milk
• 5 whole eggs
• ½ tsp vanilla extract
• ½ cup plain greek yogurt
• 4 tbsp vegetable oil
• 1 cup blueberries

Instructions:

1. Preheat the oven to 350 degrees F. Line muffin pan with 12 muffin liners.
2. In a large bowl mix coconut flour, baking powder, splenda, all purpose flour, and sea salt.
3. Mix in the almond milk, eggs, vanilla extract, greek yogurt, and vegetable oil. Carefully stir/fold in the blueberries with a spatula.
4. Distribute batter evenly among the muffin cups. Bake for 20-25 minutes. 

Nutrition Information: (serving size 1 muffin):