Description
Golden, fluffy whole wheat blueberry muffins sweetened naturally with honey. A wholesome breakfast treat packed with juicy berries and Greek yogurt.
Ingredients
Scale
- 1 cup plain Greek yogurt
- 1/2 cup honey or maple syrup
- 1 3/4 cups white whole wheat flour
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 2 large eggs, room temperature
- 1 heaping cup blueberries, fresh or frozen
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon turbinado sugar (for topping)
- 1 teaspoon flour (for coating berries)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the oil and honey together. Beat in the eggs, then whisk in the yogurt and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a spoon just until combined. Do not overmix.
- Toss the blueberries with 1 teaspoon of flour to coat them, then gently fold them into the batter.
- Divide the batter evenly into the 12 muffin cups. Sprinkle the tops with turbinado sugar.
- Bake for 16 to 20 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 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers at room temperature for 2 days or in the fridge for up to 5 days. For vegan muffins, use flax eggs and maple syrup.
- Prep Time: 15 min
- Cooling Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: blueberry muffins recipe, healthy muffins, whole wheat baking, homemade breakfast