The last 10 minutes before walking out the door for work are usually super hectic. I’m typically scrambling to gather all my food for the day and always, ALWAYS have my chocolate shake for breakfast. Quick, easy, and fuels my body.
When meal prepping I LOVE adding a little extra to my breakfast routine like these healthy blueberry muffins (bonus: they are husband approved too).
The simplicity in this recipe makes it perfect for traveling, after school snacks, and more.
Most importantly they are BURSTING with blueberry flavor, being by far one of my favorite muffin recipes. The ingredients are simple, you probably have most of them in your pantry already (SCORE!). Forget the box mixes and try these simple yet wholesome muffins.
Let’s talk nutrition…
They are made with 100% whole-wheat flour. Bringing you whole grain nutrients and fiber. Naturally sweetened with honey, which means the sugar content is much lower compared to a store bought muffin. Last but not least greek yogurt giving you more protein and less fat compared to sour cream or other milk options.
Let’s bake, here’s what you’ll need:
- 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) blueberries, fresh or frozen
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray. I used muffin liners and didn’t grease mine.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- 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. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). 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. Bake the muffins for 16 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. 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.
**Makes approx. 12-15 muffins**
These healthy muffins are fluffy, moist, rise perfectly, and simply DELICIOUS. If you make the recipe be sure to share your pictures below and tag #taylordgarciamuffins on your social media post.