Craving a healthy and delicious breakfast or snack? These Pumpkin Seed Blueberry Muffins are a perfect choice. You’ll love their tender texture, burst of blueberry flavor, and satisfying crunch from pumpkin seeds.
Key Ingredients & Substitutions:
- Whole Wheat Flour: You can use all-purpose flour for a lighter texture.
- Blueberries: Fresh or frozen work well. If using frozen, do not thaw.
- Pumpkin Seeds: Sunflower seeds or chopped nuts are good alternatives.
- Maple Syrup: Honey or agave nectar can be substituted.
- Milk: Any plant-based milk (almond, soy, oat) works perfectly.
Ingredients:
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- ½ cup maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened milk
- 1 large egg
- 2 tablespoons melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup fresh or frozen blueberries
- ¼ cup pumpkin seeds, plus extra for topping
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 180 calories
- Tools Needed: Muffin tin, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This prepares you for baking these healthy blueberry muffin recipes.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon (if using). Make sure everything is evenly distributed.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the maple syrup, applesauce, milk, egg, melted coconut oil, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make your muffins tough.
5. Fold in Blueberries and Pumpkin Seeds
Gently fold in the blueberries and ¼ cup of pumpkin seeds. Mix just enough to distribute them throughout the batter. These healthy blueberry muffin recipes get their crunch from the seeds.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can sprinkle a few extra pumpkin seeds on top of each muffin for a nice presentation.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the wet ingredients for a bright flavor.
- Nutty Twist: Substitute chopped walnuts or pecans for some of the pumpkin seeds.
- Chocolate Chip: Add ½ cup of dark chocolate chips along with the blueberries.
Storage Instructions:
Store your Pumpkin Seed Blueberry Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
- Can I use frozen blueberries? Yes, you can use frozen blueberries directly without thawing.
- Are these muffins gluten-free? This recipe is not gluten-free as written. You would need to use a gluten-free flour blend.
- Can I reduce the sugar? You can slightly reduce the maple syrup, but it might affect the texture.
- How do I prevent blueberries from sinking? Tossing blueberries with a teaspoon of flour before adding them to the batter can help.
- Can I make these into mini muffins? Yes, adjust baking time to 12-15 minutes for mini muffins.
- What makes these healthy blueberry muffin recipes? They use whole wheat flour, natural sweeteners, and healthy fats, along with fruits and seeds.
