Description
Light, fluffy muffins bursting with fresh blueberries and wholesome ingredients for a healthier breakfast or snack option.
Ingredients
Scale
- 2 cups whole wheat flour
- 1/3 cup honey
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup coconut oil, melted
- 1 cup fresh blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup almond milk
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a bowl.
- Mix wet ingredients in separate bowl: eggs, yogurt, honey, oil, vanilla, and milk.
- Combine wet and dry ingredients until just mixed. Fold in blueberries.
- Divide batter into muffin cups, filling 2/3 full.
- Bake 20-22 minutes until golden brown.
Notes
- Store in airtight container for up to 3 days
- Freeze for up to 3 months
- Substitute frozen blueberries (don’t thaw first)
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 185
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g