Blueberry Muffins
Whenever you’re in the mood for a classic breakfast treat, these Blueberry Muffins are bursting with juicy berries and a tender crumb, perfect for a quick snack or a cozy morning.
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon of baking powder
- 1/3 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 2 large eggs at room temperature
- 1/4 cup honey
- 1/2 cup olive OR coconut oil if using coconut oil ensure it's melted and slightly cooled
- 2 cups blueberries
Instructions
- Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a separate medium bowl, whisk the yogurt, milk, vanilla, eggs, and honey until well combined.
- Gently fold the wet ingredients into the dry mixture using a spatula, mixing just until the flour is incorporated. Be careful not to over-mix. Next, fold in the oil, followed by the blueberries, ensuring they are gently incorporated without over-stirring.
- Evenly divide the batter between the prepared muffin cups. Place the tin in the oven and bake for about 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a cooling rack to cool completely.