Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 2 large eggs (at room temperature)
  • 1 cup plain whole milk Greek yogurt (at room temperature)
  • ¼ cup coconut oil (melted )
  • ½ cup maple syrup (at room temperature)
  • ¼ cup unsweetened almond milk (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 heaping cup fresh blueberries (plus more for topping)

Instruction

  • Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
  • In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  • In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
  • Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
  • Add 1 Tablespoon of the batter to the bottom of the muffin liners.
  • Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.