1 1/2 cups whole wheat flour (or use a mix of whole wheat and all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional, for extra flavor)
1/3 cup honey or pure maple syrup (natural sweetener)
1/2 cup plain Greek yogurt (or any unsweetened yogurt)
1/4 cup olive oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup milk of choice (dairy or plant-based, like almond milk)
1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
1 tablespoon flour (for tossing blueberries to prevent sinking, optional)
1. Preheat the oven and prepare the muffin pan
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
2. Mix the dry ingredients
In a medium bowl, whisk together:
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
3. Combine the wet ingredients
In a large bowl, whisk together:
1/3 cup honey or pure maple syrup
1/2 cup plain Greek yogurt
1/4 cup olive oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup milk of choice (dairy or plant-based)
Whisk until smooth and well combined.
4. Add the dry ingredients to the wet ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Prepare the blueberries
Toss 1 cup blueberries with 1 tablespoon of flour (this helps prevent the berries from sinking to the bottom of the muffins).
Gently fold the blueberries into the batter.
6. Fill the muffin tin
Divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full.
Optionally, sprinkle a few extra blueberries on top of each muffin for a burst of color.
7. Bake the muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
If you like a golden top, you can bake for an additional 2-3 minutes.
8. Cool and serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy!
These healthy blueberry muffins are perfect on their own, or you can spread a little nut butter on them for an extra treat. They also freeze well, making them great for meal prep!
