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Let me tell you: You will LOVE these blueberry muffins! They have a more traditional texture and taste because I used white flour for them, BUT here’s the catch: I used a heritage white flour, which makes them more easily digestible, lower glycemic, and much more nutritious. But they literally taste the same!
What’s heritage wheat?
Heritage wheat was the predominant wheat grown in America up until the 1950’s. Many people find it more digestible than modern wheat. The history of it can be tracked to biblical times and has been responsible for nourishing generations. It was grown before the introduction of intensive scientific plant breeding (read from source).
Is heritage flour healthier?
Yes, very much so! It is properly milled, non-GMO, unbleached wheat. I buy it from Sunrise Flour Mill. They’re the brand I buy flour from to make my sourdough, and I decided to give their traditional white flour a try for this muffin recipe!
Are the muffins healthy?
Yes! Not only do I use non-GMO flour, but I also sweeten these muffins with coconut sugar instead of ultra processed sugar like the conventional white or brown sugar. Coconut sugar is a wonderful alternative for those looking for a healthier, lower-glycemic sweetener that still allows them to indulge in baked goods! It subs 1:1 for white sugar, and if you want it to sub 1:1 for brown sugar for a recipe, then add a bit of honey to add moisture (I actually do that in this recipe).
Are they dairy-free?
Yep they’re dairy free – I use coconut oil, and you can also sub with avocado oil. Feel free to use grass-fed butter or ghee, though!
Ingredients
Flour – I use Sunrise Flour Mill. I’ve successfully made the recipe with the Heritage white flour as well as their bread blend flour. Whole wheat should work too, but will be much heartier in taste and texture.
Coconut sugar – The sweetener.
Baking powder, baking soda – To help the muffins rise
Eggs
Honey – To add moisture
Milk of choice – you can use almond, cashew, coconut, or regular milk
Vanilla extract
Salt
Blueberries – Feel free to sub with raspberries if you want!
Method
- Preheat oven to 375°F. Line a muffin tin with paper liners or grease with coconut oil.
- Melt the coconut oil so that it has time to cool.
- In a medium or large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
- Add the melted coconut oil, eggs, honey, milk, and vanilla extract. Mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- Please leave a review if you made this recipe! 🙂
- Please leave a review if you made this recipe – it helps me so much!
Other recipes you’ll love
Chocolate Banana Muffins with Oat Flour
Blueberry and Roasted Pecan Granola
I hope you love these Refined Sugar Free Blueberry Muffins! Please be sure to leave a comment and review if you make the recipe. Your support means the world to me and helps my website significantly!
PrintRefined Sugar Free Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
2 cups white flour (290g)
1/2 cup coconut sugar (92g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup avocado oil (or melted coconut oil or grass-fed butter)
2 large eggs
1 Tbsp honey (21g)
1 cup grass-fed milk or nut milk of choice
1 tsp vanilla extract
1 cup organic blueberries (I used frozen, but fresh works too)
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or grease with coconut oil.
- Melt the coconut oil so that it has time to cool.
- In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the avocado oil, eggs, honey, milk, and vanilla extract.
- Incorporate the wet ingredients into the dry. Mix until just combined. Do not overmix.
- Gently fold in the blueberries. Try not to over-mix, just fold together until the blueberries are incorporated.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- Please leave a review if you made this recipe! 🙂
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