Description
These light and fluffy blueberry muffins are made with wholesome ingredients, featuring whole wheat flour and naturally sweetened with honey. Perfect for a nutritious breakfast or afternoon snack!
Ingredients
Scale
- 1¾ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- ½ cup honey
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix melted coconut oil, honey, eggs, yogurt, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined. Gently stir in blueberries.
- Divide batter among muffin cups and bake for 20-22 minutes until golden brown.
Notes
- If using frozen blueberries, don’t thaw them first to prevent color bleeding
- Store in an airtight container for up to 3 days at room temperature
- Can be frozen for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 185
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g