Ah, yes! I have a healthier Blueberry Muffin recipe for you today! I have whipped up multiple batches of this recipe for my friends at work, and they are always gobbled up! They are golden, moist, and bursting with blueberries! Blueberries, the queen of antioxidant foods, are full of many, many nutrients that fuel your body with goodness.
These are best served straight from the oven. Well, cooled a little so you don’t burn your mouth! But they do store nice overnight in a tightly closed container. They are lightest from the oven. As they set overnight they seem to become a bit more dense. This is because I use whole wheat flour. If you enjoy them the day after baking – they will be halfway between a light muffin and a scone – a bit more dense, but still so scrumptious!
I love them both ways! They are always tasty, moist and full of my favorite fruit – the small but mighty blueberry!
Plus, like I said – they are a little healthier for you! Why?
- Well, for starters — So many blueberries! Blueberries support heart and brain health. They are full of antioxidants that protect your body from free radicals.
- I use whole wheat flour. Whole wheat flour is made up of the whole wheat kernel—endosperm, bran, and germ. Whole wheat flour contains more protein, fiber, and nutrients. It also lends a bit more flavor.
- I use Greek yogurt – which also adds more protein to these delicious treats. I also add Greek yogurt to my A Low-Sugar Strawberry Layered Greek Yogurt Cake
So let’s get to the recipe!
A Healthier Blueberry Muffin Recipe
Ingredients
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 eggs at room temperature
- 1 cup plain Greek yogurt ( I always have nonfat on hand, but bump up this recipe with a mix that includes 2% Greek yogurt.)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon raw sugar, for sprinkling on top
Directions
- Preheat oven to 400 degrees and prep your muffin tins with baking spray or use muffin liners.
- Combine the flour, baking powder, baking soda, and cinnamon. Whisk to fully combine.
- In a large bowl, whisk together the melted oil, honey, and maple syrup. Add eggs one at a time and fully whisk each into the mixture.
- Fold in yogurt and vanilla and mix well.
- Scoop the flour mixture (one scoop at a time) and incrementally and stir into the wet ingredients. Stir together until the flour and wet ingredients are combined. A few lumps are ok – be careful not to over mix.
- Carefully fold the blueberries into the batter.
- Scoop the batter into 12 muffin cups. Sprinkle the tops with a pinch of raw sugar (this gives a nice baked crunchy top).
- Bake in oven for 17 – 20 minutes. Muffins are down when golden brown and it passess the toothpick test (Toothpick inserted into a muffin comes out clean.)
- Cool muffins in the tin (sitting on cooling rack) for 10 minutes before removing from the tin.
- Store cooled muffins in a tightly covered container.
Nothing but yumminess!
Ingredients
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 eggs at room temperature
- 1 cup plain Greek yogurt ( I always have nonfat on hand, but bump up this recipe with a mix that includes 2% Greek yogurt.)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon raw sugar, for sprinkling on top
Instructions
- Preheat oven to 400 degrees and prep your muffin tins with baking spray or use muffin liners.
- Combine the flour, baking powder, baking soda, and cinnamon. Whisk to fully combine.
- In a large bowl, whisk together the melted oil, honey, and maple syrup. Add eggs one at a time and fully whisk each into the mixture.
- Fold in yogurt and vanilla and mix well.
- Scoop the flour mixture (one scoop at a time) and incrementally and stir into the wet ingredients. Stir together until the flour and wet ingredients are combined. A few lumps are ok – be careful not to over mix.
- Carefully fold the blueberries into the batter.
- Scoop the batter into 12 muffin cups. Sprinkle the tops with a pinch of raw sugar (this gives a nice baked crunchy top).
- Bake in oven for 17 – 20 minutes. Muffins are down when golden brown and it passess the toothpick test (Toothpick inserted into a muffin comes out clean.)
- Cool muffins in the tin (sitting on cooling rack) for 10 minutes before removing from the tin.
- Store cooled muffins in a tightly covered container.
