If you're looking for the perfect homemade blueberry muffins that are golden on top, and moist and fluffy on the inside, look no further you've found the right recipe!
These are one of my favourite afternoon pick me ups, alongside a cup of peppermint tea to get me through those long study days...
Ingredients: (12 muffins)
240g whole wheat flour (almond flour also works)
1 tsp baking powder
½ tsp baking soda
2 tsp vanilla extract
½ tsp Himalayan sea salt
¼ tsp ground cinnamon (optional but highly recommended)
115g melted coconut oil or extra-virgin olive oil
170g honey or agave syrup
2 eggs, room temperature
340g plain Greek yogurt
85g blueberries, fresh or frozen
Method:
Preheat the oven to 200 degrees celsius. Grease 12 muffin liners with butter or coconut oil and place in a muffin rack.
In a large mixing bowl, combine flour with baking powder, baking soda, salt and cinnamon. Mix together with wooden spoon or an electric whisk.
In a separate mixing bowl, combine the oil and agave syrup and beat together with a whisk. Then add in the eggs and beat well, followed by the yogurt and vanilla. Ensure ingredients are well mixed.
Pour the wet ingredients into the dry and mix with a big spoon until combined. Next, gently fold the blueberries into the batter. The mixture will be thick, but that’s okay.
Divide the batter evenly between your 12 muffin liners (tip: an ice cream scoop works well). Bake the muffins for 15 to 20 minutes, 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 and let cool for 10 minutes. Enjoy!
If you try these yourself for one of those dreaded study days, make sure to give the post a like and let me know what you think in the comments below.
Nutritional Information: (per muffin)
Calories: 197kcal
Protein 5.4g
Sugars: 14g
Total Fat: 7.9g
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