Blueberry Muffins

We love these delicious and healthy muffins from Cookie & Kate. They are 100% kid approved and freeze great. We like to whip up a double batch and freeze some for school lunches. Just take one out of the freezer at night and they are thawed by morning. The only ingredient we don't carry in store is Greek yogurt.

These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup.

Recipe yields 12 muffins.

INGREDIENTS

1 ¾ cups plus 1 teaspoon 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
1 tablespoon brown or cane sugar for sprinkling on top

INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray

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 (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with sugar. Bake the muffins for 16 to 19 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 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.

MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.

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