This Will Be Your New Go-To Blueberry Muffin Recipe!

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!

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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:

  1. 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.
  2. In a large mixing bowl, combine the 1 3/4 cups of flour with baking soda, baking powder, salt, and cinnamon.
  3. 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.
  4. Pour the wet ingredients with the dry ones and mix them until they are combined.
  5. In a small bowl, put the blueberries in and the remaining 1 teaspoon of flour. Mix the blueberries with the rest of the batter.
  6. Evenly divide the batter between 12 muffin cups and sprinkle the tops of the muffins with the sugar.
  7. 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.