Healthy Blueberry Muffins

Makes 12 muffins

35 min

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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