We’re here to present you with another amazing recipe by food blogger Cookie and Kate. This time around, it’s a dessert recipe for blueberry muffins that are a healthier take on the classic. The recipe makes 12 muffins and they’re made with whole wheat flour, natural sugars, and Greek yogurt!
Ingredients:
- 1 3/4 cups plus 1 teaspoon whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 tablespoon turbinado sugar (raw sugar) for sprinkling on top
Instructions:
- Preheat the oven to 400 F and if your muffin tin calls for it, grease all 12 cups of your muffin tin with butter, coconut oil, or cooking spray.
- In a large mixing bowl, combine the 1 3/4 cups of flour with baking soda, baking powder, salt, and cinnamon.
- In a medium mixing bowl, combine oil and honey or maple syrup in a medium mixing bowl. Add the eggs and beat them well. Add the yogurt and vanilla and mix it well.
- Pour the wet ingredients with the dry ones and mix them until they are combined.
- In a small bowl, put the blueberries in and the remaining 1 teaspoon of flour. Mix the blueberries with the rest of the batter.
- Evenly divide the batter between 12 muffin cups and sprinkle the tops of the muffins with the sugar.
- Bake the muffins for 16 to 19 minutes or until they’re golden brown and you can stick a toothpick in the muffins and it comes out clean.