The Best Healthy Blueberry Muffins

Reserve 1/2 teaspoon flour. In a medium bowl, stir remaining flour with baking powder and salt. Set aside.

In a separate large bowl, stir remaining ingredients, except reserved flour, blueberries and cane sugar. Add flour mixture and gently whisk until just moistened, should only be 8 to 12 stirs. You want to see a few floury streaks and many small lumps. This is the key to good, soft muffins.

In a small bowl, mix reserved 1/2 teaspoon flour with blueberries. Fold into the batter gently, making sure to not mix it more. Cover and refrigerate for 1 hour. Do not skip this step. It helps make them nice and domed.

Once chilled, heat oven to 450ºF and generously spray a muffin pan with cooking spray. Use a large ice cream scoop (I like one that is spring loaded) and scoop batter into muffin cavities. They will be almost full, which is okay. Sprinkle tops with cane sugar.

Bake for 5 minutes. Turn down heat to 375ºF and bake another 15–16 minutes until outside is golden brown and a toothpick inserted in the center comes out clean.

Once cooked, cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before serving. I like to flip mine upside down so the bottoms don’t get soggy. Devour!

Notes:
• Please weigh your flour to ensure accurate results.
• Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won’t taste the same
• As with most baked goods, these taste better when they have cooled completely for a few hours!
• To make gluten-free, use 2 cups gluten-free flour (212g) and keep the rest the same!