Made with whole wheat flour, nutritious almond flour, plenty of fresh blueberries, and they're sweetened with real maple syrup instead of sugar. It's a healthier version that's still perfectly delicious!
Ready in: 35minutes
1cup (150g)whole wheat flour(scoop and level to measure)
1/2cup (56g)almond flour
1/2cup (72g)unbleached all-purpose flouror oat flour (scoop and level to measure)
1 1/2tspbaking powder
1/2cup (120ml)real maple syrup
1/3cup (80ml)olive oil*
1 1/2cups (220g)fresh blueberries
Preheat oven to 375 degrees.
In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
Let cool in pan several minutes then transfer to a wire rack to cool completely.
Store in an airtight container. For longer shelf life they can be frozen up to 3 months.
*Don't use extra-virgin olive oil or the flavor will be too strong. Just regular (refined) olive oil.