My sister-in-law, Jaclynn, recently whipped together this healthy blueberry muffin recipe aka blueberry lentil muffin recipe. She loves experimenting in the kitchen and decided to try and integrate lentils in a muffin recipe. Shhh... don't tell the kids.
When she told me she made the muffins with pureed lentils I was skeptical, but WOW... these muffins are healthy AND delicious. Jaclynn was kind enough to let me share her recipe here.
Enjoy serving these healthy dessert treats at your tea parties, luncheons, and slumber party breakfasts!
Blueberry Muffin Recipe Ingredients
1¼ cups strained lentils
3 tbsps apple juice
½ cup maple syrup
1 tsp vanilla
1 tbsp olive oil
1½ cup whole wheat flour
¾ tsp salt
½ tsp cinnamon
2 tsps baking powder
1 cup fresh blueberries
How to Make Blueberry Muffins With Lentils
Puree strained lentils with the apple juice.
Add maple syrup, vanilla, and oil.
Mix all dry ingredients, and then add liquids.
Stir with wooden spoon.
Add eggs and stir till smooth – no need to use electric mixer.
Add as many blueberries as you like (I used 1 cup of fresh blueberries).
Blueberry Lentil Muffin Topping
5 tbsps brown sugar
2 tbsps flour
½ tsp cinnamon
1 tbsp butter or margarine
Pour batter into a lined muffin pan, or small cake pan.
Sprinkle topping onto batter.
Bake at 375 for 30 min or until muffins spring back when lightly touched in the middle.
Makes 12 muffins.
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