Prep 35 mins
Cook 35 mins
- Preheat oven to 350.
- Coat 12 muffin cups with cooking spray.
- Sift together the flour and baking soda.
- In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes.
I used agave syrup instead of honey and 1 T flaxseed a 3 T water instead of egg, and my flour was whole wheat pastry flour. Made this way I felt these were really very yummy. Next time I will sub some oil with applesauce. Oh I did add vanilla and orange extract too ( 1 tsp each)
I made this with my kids all in one bowl and it went together really well even with the modifications i made: I used brown rice flour and corn starch instead of the whole wheat due to what I had on hand, one whole egg, plain milk and added lemon juice, flax and cinnamon. They came out beautifully after 23 minutes. I do not think more sugar is needed but do think the banana and vanilla suggested by others would be an improvement... lemon zest would be nice too. Thanks for posting, We'll be making this again!
I have made this recipe every week since I found it. This is the best combo my husband and I love. Add to the liquid: one tsp vanilla extract, a pinch of sea salt, 2 one week ripe bananas and add 1 tbsp of chopped walnuts in the batter once mixed together and sprinkling the top of each muffin with walnuts before baking. The bananas help add an element of sweetness. On an unhealthy note I have also made a variation with one tsp vanilla extract, pinch of sea salt, 2 ripe bananas, 1/4 cup mini semisweet chocolate chips (has to be mini) and 1/3 cup of toasted coconut with a sprinkle of untoasted coconut to the top of the muffin before being bakedâ€¦â€¦yumm.