Description
Studded with fresh berries and spiced with warm cinnamon, these Easy Blueberry Muffins use whole wheat flour and natural sweeteners to keep them healthy without sacrificing flavor. They’re the make-ahead breakfast or snack of your dreams!
Ingredients
Scale
- 2 cups white whole wheat flour
- 3/4 cup honey
- 1 teaspoon cinnamon
- 1 cup plain greek yogurt
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 2 large eggs
- 1 tablespoon white whole wheat flour
- 2 cups blueberries
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix together the wet ingredients – honey, greek yogurt, coconut oil, vanilla extract, and eggs. Whisk together until combined.
- To a medium bowl add, white whole wheat flour, cinnamon, salt, and baking powder. Slowly fold the dry ingredients into the wet ingredients.
- In a small bowl – combine 1-1/2 cups blueberries & 1 tbsp white whole wheat flour & toss to coat
- Gently fold blueberries into the batter.
- Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
- Sprinkle the top of each muffin with remaining blueberries.
- Bake 20 minutes or until toothpick comes out clean.
- Cool 5 minutes in pan before transferring to a wire rack to continue cooling – or serve warm
Notes
- Recipe adapted from Kleinworth and Co. Blueberry Streusel Muffins.
- To Store: Keep cooled muffins in an airtight container at room temperature for up to 4 days. I like to line the container with a paper towel to absorb excess moisture, which keeps the muffins from getting soggy. Feel free to warm each muffin in the microwave for a few seconds before you dig in.
- To Freeze: Wrap each muffin in clear wrap and freeze them in a heavy-duty storage bag for up to 2 months. Thaw in the fridge and bring to room temperature before enjoying.
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 15 g
- Sodium: 98 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 24 mg
