Healthy Blueberry Muffins
35 minMakes 12 muffins
Tender whole wheat muffins sweetened with honey, enriched with Greek yogurt and studded with blueberries.
| prepPreheat oven to 400°F / 200°C | ||||
| prepGrease 12 muffin cups or line with liners | ||||
| 220 g white whole wheat flour or regular whole wheat flour | Whisk dry ingredients | Pour wet into dry, mix until just combined | Divide into muffin cups, sprinkle sugar, bake 400°F / 200°C, 16–19 min | Cool on rack, loosen from pan |
| 1 tsp baking powder | ||||
| ½ tsp baking soda | ||||
| ½ tsp fine salt | ||||
| ¼ tsp ground cinnamon (optional) | ||||
| 80 ml melted coconut oil or extra-virgin olive oil | Whisk oil & honey, beat in eggs, yogurt & vanilla | |||
| 120 ml honey or maple syrup | ||||
| 2 eggs, preferably at room temperature | ||||
| 240 ml plain Greek yogurt | ||||
| 2 tsp vanilla extract | ||||
| 5 g white whole wheat flour or regular whole wheat flour (for coating blueberries) | Toss blueberries with flour, fold into batter | |||
| 170 g blueberries, fresh or frozen | ||||
| 12 g turbinado sugar, for sprinkling | ||||
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