TL/DR – An easy and flavorful blueberry muffin recipe made mostly in a blender, sweetened with agave nectar and with added protein and fiber from white whole wheat flour. –
If you’ve ever tried to feed blueberry muffins to a child who picks the blueberries out of the muffins, then this recipe is for you. By blitzing the blueberries in a blender with the wet ingredients, the texture of the blueberry skins becomes a non-issue and you get a beautiful deep blue color, which is fun for kids in a world where “blue” is now a flavor in processed foods. Sigh.
Start with a blender and add blueberries, lemon zest, almond extract, vanilla extract, sour cream, eggs, baking soda, salt and agave nectar. Blend it on the low-medium setting until it is uniformly blue.
Pour the mixture into a large bowl and add white whole wheat flour. Gently whisk or fold in the flour. A whisk might be more useful to break up clumps of flour, but don’t over-mix the batter.
Pour the batter into two 12 muffin tins and bake at 350 F for 22 to 25 minutes.
For more healthier breakfast baked goods, try Chocolate Banana Bread or Orange Chai Gingerbread Muffins.
Blueberry Blender Muffins
An easy and flavorful blueberry muffin recipe made mostly in a blender, sweetened with agave nectar and with added protein and fiber from white whole wheat flour.
Ingredients
- 1 lb blueberries
- 1 1/2 c agave nectar
- 1 c sour cream
- 2 eggs
- Zest of 2 lemons
- 2 t vanilla extract
- 1 t almond extract
- 2 t baking soda
- 1 t salt
- 3 c white whole wheat flour
Directions
- Step 1 Preheat an oven to 350 F. Spray two 12 cup muffin tins with nonstick spray and set them aside.
- Step 2 In a blender, add all ingredients except for the flour and blend them on low to medium speed just until the mixture is uniformly deep blue and there are no more blueberry chunks.
- Step 3 Pour the mixture into a large bowl and gently whisk in the flour until it is well incorporated, careful not to over-mix.
- Step 4 Using a 1/4 cup measure, scoop the batter into the muffin tins, filling each cup about 3/4 of the way full.
- Step 5 Bake the muffins at 350F for 22 to 25 minutes, until a toothpick inserted into the middle comes out clean.
