Guys, I can't even explain to you how delicious these healthy blueberry muffins are. The fact that they are healthy is even better! They are also super simple to make and I don't consider myself a baker and these came out super yummy! I have learned that you do need to mix your dry ingredients and wet ingredients separately and then combine them. I've made this mistake before where I've just mixed everything together and they just don't taste right.
Can I also just add that my husband usually doesn't like much of my healthy food, but he decided to give these a try and his words exactly were, "Wow, these are delicious." This recipe has actually inspired me to make all the healthy muffins I can now. Going to go through my list of fruits and swap them out for the blueberries to test out each flavor. I will keep you posted. These would be perfect if you are hosting a brunch or need to bring a potluck to a breakfast at work.
How to make these muffins
Start off by preheating your oven to 400°. Using your 12 cup muffin tin grease it up with coconut cooking spray and set aside. I would recommend investing in a non-stick muffin tin to make for easier clean up. I like how Rachael Ray's line has the grips on the side. In a large bowl, combine 1 ¾ cups of whole wheat flour. Whisk in 1 tsp. of baking powder, ½ tsp. of baking soda, ½ tsp. of kosher salt, and ½ tsp. of ground cinnamon. I had my daughter, Taylor, do this part. She loves to cook so much we got her a beginner set of kitchen supplies specifically designed for kids. I have also linked some mixing bowls here because I love to have different sized mixing bowls on hand for baking and cooking.
Combine the oil and maple syrup with a whisk. Add eggs and mix well. Next, add the yogurt and vanilla. My coconut oil started to harden so I had to warm it up in the microwave to met it again. I warmed it up for maybe about 20 seconds.
Then, I poured the wet ingredients into the dry ingredients and mix until well combined. This next step was a game changer. In a small bowl, mix the blueberries with a tiny bit of flour. This will help the blueberries not to stick on the bottom when you cook them. A bunch still went to the bottom, but not all of them, which is what usually happens when I bake. Next, fold the blueberries into the mixture.
Put the mixture evenly into the 12 muffin cups. I scooped with one spoon and then would slide the mixture off of the spoon into the muffin cup. Then, sprinkle each muffin top with a tiny bit of light brown sugar. This makes the top of the muffins crispy. Who doesn't like crispy muffins? I have also done mini muffins and instead of 12, you will get 24 mini muffins and you will only cook them for 12 minutes.
Bake for 15 minutes. Place the muffin tin on a cooling rack until completely cooled off. You can store leftover muffins in an airtight container at room temperature for 3 days or in the fridge for 5 days.
Ingredients to make blueberry muffins
Here are the ingredients you will need to make these healthy muffins. You will need 1 ¾ cups of whole what flour, another tsp. of whole wheat flour, 1 tsp. of baking powder, ½tsp. baking soda, ½ tsp. kosher salt, ½ tsp. of ground cinnamon, ½ cup of melted coconut oil, and ½ cup of pure maple syrup. Also, you will need 2 eggs, 1 cup of plain greek yogurt, 2 tsp. of pure vanilla extract, 1 cup of fresh blueberries, and 1 tbsp. of light brown sugar.
Healthy Blueberry Muffins
- 12 cup muffin tin
- or a 24 cup mini muffin tin
- large, medium, and small mixing bowls
- large spoon for mixing
- cooling rack
- 1 ¾ cup whole wheat flour
- 1 tsp whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ½ cup coconut oil melted
- ½ cup pure maple syrup
- 2 eggs
- 1 cup plain greek yogurt
- 2 tsp pure vanilla extract
- 1 tbsp light brown sugar
- Start by preheating oven to 400°. Grease a 12 cup muffin tin and set aside.
- In a large bowl, whisk together 1 ¾ cup flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, combine oil, maple syrup, eggs, yogurt, and vanilla. Whisk until well combined. Slowly pour the wet ingredients into the dry ingredients mixing well.
- In a small bowl toss the blueberries with the 1 tsp of flour. This will help the blueberries not sink to the bottom during baking.
- Fold the blueberries into the mix. Scoop out mix and evenly divide into the 12 cup muffin tin. I used 2 spoons to do this. Scoop with one and slide off the mix into the muffin tin with the other.
- Sprinkle the light brown sugar on the tops of each muffin to create crispiness while cooking.
- Bake for 15 to 18 minutes. If using a 24 cup mini muffin tin, only cook for 12 minutes.
- Remove from oven and place on a cooling rack until completely cooled.