I have another *healthier* recipe for you today. Great for breakfast or a quick snack and even though their healthier, they still satisfying 🙂
These blueberries muffins taste amazing and stay moist and fresh throughout the week. Make them on Sunday to help you get through a busy week, totally worth it!
Still trying to keep up with the “healthy January” vibe, one of my efforts to a healthier lifestyle is to eat breakfast everyday. There have been many mornings where extra sleep seems better than nutrition, but it’s time to try to nip that in the bud. As much as I would love to sit and have a leisurely breakfast every morning, sometimes (meaning most of the time) that’s just not possible. Muffins are a great way to get a little pick me up and head out the door to get the day started.
I’m happy to report that with this recipe I stepped out of my comfort zone and used 2 ingredients I’ve never used before. Those 2 ingredients being whole wheat flour and coconut oil. I’m happy to say that my experience was successful and resulted in these delicious muffins.
These muffins are bursting with blueberry flavor surround by a tender, soft muffin and the little touch of cinnamon really does the trick. Lots of good flavor and wonderful texture.
Whole Wheat Blueberry Muffins
Whole wheat muffins bursting with blueberries; a healthy, light and tasty muffin!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 1x
- 1/4 cup coconut oil (melted)
- 1 large Egg (room temperature)
- 1/2 cup of milk (room temperature) – I used 2% milk
- 1/2 cup vanilla yogurt (room temperature)
- 1/4 cup light brown sugar (packed)
- 1/2 cup honey
- 1 and 3/4 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cup fresh or frozen blueberries
- Preheat oven to 400 degrees. Line a standard cupcake/muffin pan with cupcake liners or lightly spray with nonstick spray. Set aside.
- If coconut oil is still in a solid form in the container, measure out a 1/4 cup and heat in the microwave for 10-15 seconds so it is liquid but not hot.
- In a separate small bowl, measure out milk and yogurt and heat in the microwave for 30 seconds. This will bring the milk and yogurt to room temperature. There may be a few cold spots but if you give it a quick stir it will be perfect.
- In a large mixing bowl, combine coconut oil, egg, milk, vanilla yogurt, brown sugar, and honey. Whisk ingredients together until combined. This may take a minute or two. Mixture should be thin and have a honey-like color. Add in flour, cinnamon, baking powder, and salt. Continue to whisk until combined. Batter will be thicker and may be a little lumpy, which is fine. Gently fold in fresh or frozen blueberries.
- Using a spoon or ice cream scoop, spoon muffin batter into the muffin pan filling each cup about 2/3 full. If desired, place a few extra blueberries on top of the batter to make them pop but this step is completely optional.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. I like to let the muffins bake for 20 minutes, when only two minutes are left, I turn the oven off and pull the oven door open just a little and let the muffins bake for the remaining two minutes.
- Allow muffins to cool for 10 minutes before serving. Store in an airtight container, muffins should stay fresh for up to a week.
- *Egg, milk, and yogurt need to be room temperature because we are mixing them with coconut oil. If you mix coconut oil with cold ingredients it could result in a lumpy texture. Very important that egg, milk and yogurt are room temperature.
- * Feel free to use skim milk, soy, or almond milk and or Greek yogurt instead of regular.