Ingredients

The following ingredients have 16 Servings
  • 2 cups white whole wheat flour
  • 3/4 cup honey
  • 1 teaspoon cinnamon
  • 1 cup plain greek yogurt
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil, melted
  • 1 1/2 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 tablespoon white whole wheat flour
  • 2 cups blueberries

Instruction

  • Preheat oven to 375°F.
  • In a large bowl, mix together the wet ingredients – honey, greek yogurt, coconut oil, vanilla extract, and eggs. Whisk together until combined.
  • To a medium bowl add, white whole wheat flour, cinnamon, salt, and baking powder. Slowly fold the dry ingredients into the wet ingredients.
  • In a small bowl – combine 1-1/2 cups blueberries & 1 tbsp white whole wheat flour & toss to coat
  • Gently fold blueberries into the batter.
  • Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
  • Sprinkle the top of each muffin with remaining blueberries.
  • Bake 20 minutes or until toothpick comes out clean.
  • Cool 5 minutes in pan before transferring to a wire rack to continue cooling – or serve warm