healthy blueberry muffin

Healthy blueberry muffins are tender and soft, loaded with juicy blueberries, and have crunchy golden tops. With greek yogurt, whole wheat flour, no refined sugar and a TON of blueberries!

Healthy Blueberry Muffins (Crunchy Tops!)

coconut oil (melted; 52 g; see note 1)

yogurt

maple syrup (138 g; see note 3)

eggs

vanilla extract

lemon (zested)

flour

baking powder

baking soda

salt

blueberries ((fresh

sugar

Prep

Pre heat- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil. see note 5

Wet ingredients

Wet ingredients- In a large glass measuring cup, melt the coconut oil. Stir in the greek yogurt, maple syrup, eggs and vanilla, and stir until no lumps remain. If coconut oil starts to solidify, pop the mixture into the microwave and heat on 20 second increments until it goes smooth again.

Dry Ingredients

Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.

Blueberries

Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.

Portion

Portion- Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin liners, filling right to the top. The batter will be quite thick. Press a few extra blueberries into the tops, then sprinkle with coarse sugar.

Bake

Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.

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