Description
Studded with fresh berries and spiced with warm cinnamon, these blueberry muffins use whole wheat flour and natural sweeteners. 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
