Whole Wheat Blueberry Muffins
Servings: 6 extra large muffins
Ingredients
- 1/4 cup strawberry greek yogurt
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/2 cup oat flour* see note
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- Turbinado sugar for topping
Instructions
- Heat the oven to 425 and grease a texas sized muffin tin.
- In a mixer, combine the yogurt and coconut oil.
- Add the sugars, milk and vanilla and mix again until smooth.
- In a separate bowl, whisk together the dry ingredients, tossing the blueberries in a touch of the regular flour, set aside then add the excess back into the bowl.
- Slowly, with the mixer on, add the dry ingredients to the wet ingredients and mix until smooth.
- Fold in the berries and scoop into the muffin tin.
- Top with turbinado sugar and bake for 15-20 minutes or until golden on top.
Notes
You can make your own oat flour by placing old fashioned oats into a food processor or blender.
store at room temperature, covered, for up to 3 days
Nutrition Facts
Whole Wheat Blueberry Muffins
Amount Per Serving (1 g)
Calories 356
% Daily Value*
Cholesterol 3.6mg1%
Carbohydrates 59.7g20%
Fiber 4g17%
Sugar 29.6g33%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.