Ingredients

The following ingredients have 4 Servings
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • Pinch salt
  • 1/4 cup melted coconut oil
  • 6 Tbsp honey
  • 1/4 cup milk ((or dairy/non-dairy alternative of your choice))
  • 1 cup frozen wild blueberries ((don't thaw before using))
  • 1/2 cup sour cream ((or Greek yogurt))
  • 4 tsp frozen wild blueberries ((don't thaw before using))

Instruction

  • Preheat oven to 375 degrees and lightly oil a mini muffin tin.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • Pour melted coconut oil, honey, and milk into dry mixture and mix with a wooden spoon or spatula until just combined, taking care not to over-mix.
  • Gently fold in blueberries. Batter will be crumbly.
  • Spoon batter into prepared muffin tin, filling each cavity about 3/4 of the way.
  • Bake for 15-18 minutes until muffins are turning golden and a toothpick inserted comes out clean.
  • Let muffins cool in pan for a couple minutes before removing from pan and placing on wire rack to cool completely.
  • When cooled, spread a little bit of blueberry frosting over the top of each muffin. Add sprinkles, if desired.