Blueberry Muffins
March 24th 2020
Fresh Life Organics Squad
Introduction:
Breakfast is the Greatest! Want to take Breakfast to the next level? Try these Healthy & Delicious Blueberry Muffins!
Ingredients:
INGREDIENTSâ €
1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flourâ €
1 teaspoon baking powderâ €
1/2 teaspoon baking sodaâ €
1/2 teaspoon fine sea saltâ €
1/4 teaspoon ground cinnamon (optional)â €
1/3 cup melted coconut oil or extra-virgin olive oilâ €
1/2 cup honey or maple syrupâ €
2 eggs, preferably at room temperatureâ €
1 cup plain Greek yogurt*â €
2 teaspoons vanilla extractâ €
1 cup (6 ounces) blueberries, fresh or frozenâ €
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topâ €
Instructions:
INSTRUCTIONSâ €
Preheat the oven to 400 degrees Fahrenheit.
If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
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In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.â €
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom).
Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.⠀
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar.
Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.â €
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
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