Healthier White Chocolate and Blueberry Muffins are a delightful fusion of sweet and fruity flavors that come together in a single bite. These muffins are perfect for breakfast, a quick snack, or even dessert.
Who doesn’t love a muffin? They’re the perfect breakfast companion or afternoon snack, but often, they’re loaded with granulated sugar and unhealthy fats. But what if I told you that you can enjoy a delightful treat while keeping your health in check? My Healthier White Chocolate and Blueberry Muffins are not only delicious but also a healthier alternative to the traditional sugar and fat packed ones.
Ingredients that Make a Difference
- Whole Wheat Flour: Unlike refined flour, whole wheat flour is rich in fiber and nutrients. It keeps you full and satisfied for longer and helps maintain steady blood sugar levels.
- Blueberries: These little blue gems are packed with antioxidants, vitamins, and minerals. They add a burst of flavor and a nutritional punch to your muffins.
- Honey: Honey is a natural sweetener that’s better for you than refined sugar. It gives your muffins that sweetness you crave without the sugar crash.
- White Chocolate Chips: White chocolate chips are a delightful addition to these muffins, adding a touch of sweetness that balances the tanginess of the blueberries.
- Lemon: Lemons are little yellow powerhouses of tangy goodness. They are nature’s secret ingredient for adding a burst of flavor to almost anything. Plus, they’re packed with vitamin C.
- Apple sauce: This sweet and slightly tangy puree not only adds moisture to your recipes but also reduces the need for excessive amounts of butter or oil.
How to make Healthier White Chocolate and Blueberry Muffins:
- First preheat your oven to 375 degrees. Line your muffin pan with cupcake liners (or baking cups) in 7 spots. Fill the rest of the muffin holes with a small amount of water.
- In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside. Next, in a medium mixing bowl whisk together the flour, salt, and baking powder. In a separate large mixing bowl, combine the apple sauce, oil, honey, milk, egg, lemon zest and juice, and vanilla extract.
- Next, add the dry ingredients to the wet ingredients and mix to combine. Only stir until there are no streaks of flour left. The muffin batter will be very thick. Gently fold in the blueberries and white chocolate chips.
- Finally, fill 7 muffin cups with the batter and bake at 375 degrees until toothpick inserted into the center comes out clean, about 17 to 22 minutes. Let cool blueberry chocolate muffins in the pan for several minutes then transfer to a wire rack to cool completely.
In a world full of tempting but unhealthy treats, it’s refreshing to find a recipe like Healthier White Chocolate and Blueberry Muffins. These muffins prove that you don’t have to compromise on taste to make a healthier choice.
More Dessert Recipes you will Enjoy!
Almond Butter Chocolate Cookies
Healthier Lemon Blueberry Bread
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Healthier White Chocolate and Blueberry Muffins
Ingredients
- 1 ½ cups white whole wheat flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¼ cup honey
- ¼ cup apple sauce
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- 1 egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon white whole wheat flour (for blueberries)
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 375 degrees. Line your muffin pan with cupcake liners (or baking cups) in 7 spots. Fill the rest of the muffin holes with a small amount of water.
- In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside.
- In a medium bowl whisk together the flour, salt, and baking powder.
- In a separate large bowl, combine the apple sauce, oil, honey, milk, egg, lemon zest and juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix to combine. Only stir until there are no streaks of flour left. The batter will be very thick. Gently fold in the blueberries and white chocolate chips.
- Fill 7 muffin cups with the batter and bake at 375 degrees until toothpick inserted into the center comes out clean, about 17 to 22 minutes.
- Let cool in the pan for several minutes then transfer to a wire rack to cool completely.