20 min
1 hr
12
💡 There are few things in life we are size queens about, but our muffin tops definitely fit the bill. These muffins are packed with fiber and make it feel like you're having one of those softball-sized ones from the bakery down the road.
High Fiber Blueberry Breakfast Muffins Ingredients
- 3 C + 1 tbsp All-purpose flour
- 48 grams psyllium husk powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 stick of butter, softened (113 grams)
- 4 tbsp of vegetable or canola oil (56 grams)
- 1 C sugar (198 grams)
- 3 large eggs
- 1 tbsp vanilla extract
- 1 C + 1/8 C sour cream (250 grams), see note!
- 3 C blueberries
💡 You can use 1/2 all-purpose flour and 1/2 white whole wheat flour for even more fiber.
You'll rarely see dairy on this page. However, sour cream is fermented and your gut health does love fermented dairy in moderation. There is only a little more than 1 tbsp of sour cream in each muffin, but you can always use dairy-free sour cream and mix in a little lemon juice.
High Fiber Blueberry Breakfast Muffins Directions
Step 1
Preheat the oven to 425 degrees.
Step 2
Mix all-purpose flour, psyllium husk powder, baking powder, baking soda, and salt in a mixing bowl and set aside.
Step 3
Using a stand mixer or hand beaters, beat butter, oil, and sugar together until lightly pale and fluffy. Add 1 egg at a time and continue to beat. Then add vanilla and sour cream and beat until well mixed (see note at the bottom about sour cream usage).
Step 4
With the mixer on low, slowly add the flour mixture and mix until everything is just combined. Cut the mixer, scrape the bowl down using a rubber spatula, and turn the mixer on high one last time to mix everything very well. Do not over-mix!
Step 5
To a mixing bowl, add blueberries and a sprinkle of flour. Toss the blueberries until they are all covered in a little flour. Pour the blueberries into the muffin mix and fold in using a rubber spatula.
Step 6
Grease every other muffin tin using butter or cooking spray. We want the tops of these muffins to be bakery-style, so they need space (see image below). Depending on the size of your tin, you may have to bake them in batches. Using a large ice cream scoop or spoon, fill each greased tin to the rim. Let the mix sit for 15 minutes in the muffin tin before placing it in the oven.
Step 7
Bake the muffins for 7 minutes at 425 degrees and then reduce the heat to 350 degrees for 12-15 minutes. The muffins are done when an inserted toothpick comes out clean.
