Healthy Blueberry Muffins! Well, that sounds good all around! Using maple syrup ensures the muffins are sweet with less sugar, yogurt adds moisture and tang to the tender cake, and blueberries… well, everyone loves blueberries! Little bursts of summer sweetness and tartness in a sapphire sheen! Healthy Blueberry Muffins help you to be healthy, while still enjoying the breakfast classic!
Ingredients
- 1 3/4 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch or arrowroot starch
- 1/2 teaspoon salt
- 1 lemon, zested
- 2/3 cup coconut oil, melted
- 1/2 cup plain non-fat yogurt, room temperature
- 2 large eggs, room temperature
- 1/2 cup almond milk, room temperature
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 12-cup muffin tin with cupcake liners.
Step 3 –In a bowl, mix together the flour, the baking powder, the baking soda, the cornstarch, the salt, and the lemon zest.
Step 4 –In a separate bowl, whisk the melted coconut oil, the yogurt, the eggs, the almond milk, the maple syrup, and the vanilla together until completely mixed.
Step 5 –Create a well in the bowl of the flour mixture.
Step 6 –Add the wet ingredients mixture to the well in the dry ingredients mixture and mix until just combined. There should be plenty of lumps in the batter.
Step 7 –Fold in the blueberries, leaving lumps in the batter.
Step 8 –Evenly divide the batter among the cupcake liners.
Step 9 –Bake until a toothpick inserted into the center of the muffins comes out clean, about 15-20 minutes.
Step 10 –Transfer the muffins from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Step 11 –Serve.
