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Bottom-Friendly Blueberry Breakfast Muffins

The secret to these breakfast muffins is that they use low-dose psyllium husk powder to deliver a high-fiber punch without tasting bland and lame AF. This recipe is best with a scale to measure the weight of all the ingredients.

High fiber blueberry breakfast muffins
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  1. Preheat the oven to 425 degrees.

  2. Mix all-purpose flour, psyllium husk powder, baking powder, baking soda, and salt in a mixing bowl and set aside. NOTE: You want to use a psyllium husk powder that delivers a single serving in one teaspoon. Some powders call for 2 tbsp per serving. We don't want that here. This is my favorite brand. We use 12 leveled tsp because this recipe makes 12 muffins. Each teaspoon of the powder I like weighs 7 grams (7x12=48). If your powder weighs differently, measure accordingly.

  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. NOTE: It's extremely rare you'll 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.

  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!

  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.

  6. Grease every other tin of a 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 it in batches. Using a large ice cream scoop or spoon, fill each greased tin all the way to the rim. Let the mix sit for 15 minutes in the muffin tin before placing in the oven.

  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.

Blueberry muffin batter in muffin tin

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