You must have made this recipe for delicious blueberry muffins once.
But only if you dare to opt for less sweet.
We make these blueberry muffins using only
blueberries as a sweet ingredient.
Furthermore, we do not add sugar or other sweet fruit. Because we are used to little sugar, we think the muffins are sweet
enough and have a delicious taste. You too?
Healthy blueberry muffins
Blueberries are widely available from Dutch soil at this time of the year.
It is a real late summer fruit that has needed a lot of heat to grow properly.
The rest of the year, blueberries are also available, but then they are imported from Chile and Morocco.
The ecological footprint is therefore much larger. I prefer to choose
seasonal fruit and vegetables that are available in the Netherlands.
And in these months the blueberry.
Blueberries are healthy. They contain the most antioxidants of the 25 most eaten fruits (source).
Antioxidants neutralize free radicals in our body. As a result,
they help prevent cell damage, which reduces the risk of developing cancer.
Now don’t just eat blueberries, a varied diet with lots of fruit and vegetables is the
most important thing.
Low–sugar blueberry muffins
We use 300 grams of blueberries to make six blueberry muffins.
This equates to 50 grams of blueberries per muffin, which together contain 3 grams of sugar.
3 grams of sugar equals a small sugar cube (3.1 grams).
In comparison, a traditional blueberry muffin contains 32 grams of sugar! More than 10 times as much.
In addition, our blueberry muffin is made from oatmeal, which is rich in vitamins, minerals and fiber.
Regular muffins are made from flour.
You need this
300 gr Blueberries
200 gr Oatmeal
2 eggs
130 ml Milk
1 pinch of Salt
That’s how you make it
Preheat the oven to 180 degrees
Put 250 grams of blueberries together with the rest of the ingredients in a large bowl
Puree with a hand blender, food processor or blender
Spoon the rest of the blueberries into the batter, saving a few on top
Grease 6 muffin tins and divide the batter over them
Bake the muffins in the middle of the oven for 35 minutes
Let it cool down for a while.
Tip
The muffins will stay a little moist on the inside. Keep them in the refrigerator for up to two days.
