If you’re looking for a breakfast treat that’s both delicious and healthy, blueberry muffins might just be your perfect match. These delightful muffins are packed with juicy blueberries and wholesome ingredients, making them a great way to start the day. Easy to prepare and even easier to enjoy, they’re sure to be a hit with family and friends. Give these recipes a try and savor the burst of fresh blueberry flavor in every bite.
Steps
- Preheat your oven to 400°F. Grease a 12-cup muffin tin or use liners if preferred.
- In a large bowl, whisk together 1 ¾ cups of flour, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, mix the oil and honey or maple syrup, then add the eggs, yogurt, and vanilla, whisking until well combined. If the oil solidifies, warm the mixture slightly in the microwave.
- Combine the wet and dry ingredients, mixing until just combined with a few lumps. Toss blueberries with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
- Evenly distribute the batter into the muffin cups, using an ice cream scoop for ease. Sprinkle turbinado sugar on top.
- Bake for 16 to 19 minutes, until muffins are golden and a toothpick comes out clean. Cool on a rack, using a knife to loosen if needed. Store at room temperature for 2 days or refrigerate for up to 5 days. Freeze any extras for up to 3 months.
Ingredients
- 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 salt
- ¼ teaspoon ground cinnamon (optional)
- ? 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 turbinado sugar (raw sugar), for sprinkling on top
FAQ
- What makes these blueberry muffins healthier than regular ones?
- These muffins are made with 100% whole wheat flour, providing more nutrients and fiber than typical muffins. They are naturally sweetened with honey or maple syrup, offering a lower sugar content compared to store-bought options. Additionally, Greek yogurt is used instead of sour cream, which adds more protein and less fat.
- Can I use frozen blueberries instead of fresh ones?
- Yes, you can use either fresh or frozen blueberries for this recipe. If using frozen blueberries, do not thaw them before mixing into the batter. Just stir them in as directed.
- How can I prevent the blueberries from sinking in the muffins?
- To prevent the blueberries from sinking, toss them with one teaspoon of flour before adding them to the batter. This will help distribute them evenly throughout the muffins.
- What is the best way to store leftover muffins?
- Leftover muffins can be stored at room temperature in a covered container for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 3 months.
- Can I make these muffins gluten-free or vegan?
- Yes, you can make them gluten-free by using an all-purpose gluten-free flour blend. To make them vegan, replace the eggs with flax eggs and the Greek yogurt with vegan buttermilk or vegan yogurt.
Tips
- To prevent blueberries from sinking to the bottom of the muffins, toss them with a teaspoon of flour before folding them into the batter.
- For a sweet and crunchy muffin top, sprinkle a tablespoon of raw sugar on the muffins before baking.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter.
- Allow muffins to cool completely or rest for a couple of hours at room temperature before serving to enhance their flavor and texture.
Equipment
- Silicone Non-stick Muffin Pan – A sturdy muffin pan with a silicone non-stick coating, as recommended in the recipe.
- Ice Cream Scoop with Wire Level – For evenly dividing the batter into muffin cups.
