Run Oregon Test Kitchen: Blueberry Muffins


I’ve done a whole lot of experimenting with blueberry muffin recipes.  I love a good muffin, but my hips have another idea.  After much trial and error, I’ve come up with my own “healthy” version or what I call “Julie’s Healthy Muffins.” This version, while being tamer on my hips, taste fantic too!

This version isn’t super sweet.  The fruit you add  does give it a natural sweetness.  The almond flour isn’t nice a fluffy like white flour.  It’s more dense and filling.  I love eating them for breakfast or an afternoon snack.  I could eat muffins all day long, so these are good to have around.  This recipe freezes well, so I do use it for my food prepping.  I will often make these on Saturday or Sunday and grab straight from my freezer as I head out the door Mon-Tues at 5:15a for work.  Prepping a few items on the weekends is a life saver, or should I say, a calorie saver for me during the busy week.


Julie’s Healthy Blueberry Muffins


  • 4 cups almond flour
  • 1/2 tea salt
  • 1 tea baking soda
  • 1/2 cup raw honey
  • 1 cup almond milk (can use other type of milk as well)
  • 6 large eggs
  • 4 TBSP coconut oil
  • 4 tea vanilla
  • 4 TBSP hemp seeds (or chia seeds)
  • 1 scoop protein powder
  • 1-2 cups blueberries (fresh or frozen)


Mix together in a medium sized bowl: flour, salt, baking soda, seeds and protein powder and set aside.  Mix honey, milk, eggs, coconut oil and vanilla together in a large mixing bowl. Add dry mixture and mix well with electric mixer.  By hand, mix blueberries.  Scoop into sprayed or lined muffin pan.  Bake at 350° for 25 minutes.  Let cool. Enjoy! Store in airtight container for up to one week in the refrigerator or up to six months in the freezer.



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