Healthy Whole Wheat Blueberry Muffins
These whole wheat blueberry muffins are made with wholesome ingredients like honey, coconut oil, and Greek yogurt to your make breakfast more nutritious.
- 3 cups white whole wheat flour
- 1 1/2 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1 1/2 tsp. cinnamon
- 1 cup plain Greek yogurt (I used Fage 2%, room temp.)
- 1/4 cup milk (I used almond)
- 3 eggs (room temperature is best)
- 2/3 cup honey
- 2 tsp. vanilla
- 1/2 cup coconut oil, melted
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 2 1/2 cup blueberries
Preheat oven to 400° F (205° C).
Stir dry ingredients together in a medium sized mixing bowl.
Thoroughly mix wet ingredients together separately.* A hand mixer works best for this.
Pour the wet ingredients into the dry ingredients and stir to combine. Do not over mix or you will get tough muffins!
Add the lemon zest and blueberries. Lightly stir to mix in. Line a muffin pan with liners or spray with cooking spray. Pour muffin batter into prepared pan, filling each cup 3/4 full.
Bake for approximately 15 minutes in preheated oven until a toothpick inserted into the middle comes out mostly clean. Cool on a wire cooling rack for 10 minutes before serving.
*It works best if the yogurt and eggs are brought to room temperature before mixing to keep the melted coconut oil from congealing and forming clumps. If you do get clumps, don't worry, the muffins will still turn out great!
This recipe was adapted from Baker by Nature's blueberry muffin recipe with several muffin tips taken from Sally's Baking Addiction's Master Muffin Mix post.
Calories: 144kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 89mg | Potassium: 149mg | Fiber: 2g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 71mg | Iron: 0.6mg