Mouth-Healthy Recipe: Blueberry Muffins

blueberry muffins

You’ll never taste the difference, but these moist, fluffy muffins are healthier because they’re made with whole-wheat flour. And they’re loaded with tasty blueberries — an antioxidant superfood! The blueberries and whole-grain fiber both work to help fight gum disease.

The beauty of the classic blueberry muffin is that they can be enjoyed at any time of day. They make a delicious and quick grab & go breakfast, but they’re also yummy as a snack or after dinner treat. If you’re looking for some simple recipes that can pull double duty as both a healthy breakfast option and an indulgent snack or treat, look no further. 

This recipe for dark chocolate oatmeal will keep your belly full and your sweet tooth happy. And these whole-wheat pumpkin pancakes (drizzled with just a touch of sugar-free maple syrup) are easy to whip up on a weekend morning or as a good breakfast-for-dinner option. 

But, back to the muffins. As you drop in the fresh or frozen blueberries to the mix, know that you’re also reducing your risk of tooth decay. Scientists have found that nutrients in blueberries can be effective in protecting the teeth against a strand of bacteria responsible for tooth decay. Now that’s something to make you smile each morning! 

Ingredients:

  • 1/2 cup lightly packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups plus 1 tablespoon whole-wheat flour
  • 1 cup nonfat milk
  • 1/4 cup melted and cooled unsalted butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 400 F. Lightly coat a muffin tin with nonstick spray or line with paper liners.
  2. In a large bowl, mix brown sugar, baking powder, cinnamon, salt and 2 cups flour.
  3. In a separate bowl, whisk milk, butter, eggs and vanilla.
  4. Make a well in the center of dry ingredients, add wet ingredients to the well, then stir until blended.
  5. Toss blueberries with the remaining tablespoon flour, then fold into batter.
  6. Divide the batter among the muffin cups. Bake for 18 to 20 minutes or until golden brown.  
  7. Remove from oven and let cool in the pan for 10 minutes. 
  8. Enjoy!

For more tasty treats that aren’t loaded with sugar but are loaded with flavor, check out these other recipe ideas:

3-Ingredient Cookies

Sugar-Free Peanut Butter Cookies 

Frozen Pumpkin Mousse Pie 

 

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