Healthy Blueberry Muffins
Moist, fluffy, filled with blueberries, and taste delicious! Made with the goodness of whole wheat flour, plain greek yogurt, and naturally sweetened with pure maple syrup for a guilt-free snack.
Ingredients
- 1 cup blueberries fresh or frozen
- 1 ½ cups whole wheat flour plus 1 tablespoon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon ground
- ⅓ cup coconut oil melted
- ½ cup pure maple syrup
- 2 eggs large, room temperature
- 1 cup plain greek yogurt
- 2 tsp vanilla extract
Instructions
-
Preheat the oven to 400°F. Grease or line a 12 cup muffin pan.
-
Mix 1 cup of fresh or frozen blueberries with 1 tablespoon of whole wheat flour. Set aside.
-
In a medium bowl whisk together 1 and 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1/4 teaspoon of ground cinnamon.
-
In a separate large bowl mix together 1/3 cup of melted coconut oil, 1/2 cup pure maple syrup, 2 eggs, 1 cup plain greek yogurt, and 2 teaspoons of vanilla extract.
-
Mix the wet and dry ingredients together until fully combined and fold in the blueberries.
-
Divide evenly into prepared muffin tins and bake for 16-19 minutes or until a toothpick in the center comes out clean or with a few moist crumbs.
-
Let cool in pan for about 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Muffins will stay fresh covered at room temperature for up to 3 days, in the refrigerator for up to one week, and in the freezer for up to 3 months.
The recipe is adapted from Cookie and Kate.