Better For You Blueberry Muffins
Ingredients
Dry Ingredients
- 2cups + 2tbsp organic all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients - 1 teaspoon vanilla extract
- 2 eggs
- 1 cup maple syrup
- ¼ cup coconut oil
- ¼ cup plain Greek yogurt
- 2 tablespoons milk
Shop This Post
DIRECTIONS
Preheat Oven
Preheat to 375°F. Line or grease a muffin tin.
Mix Wet Ingredients
In a large bowl, whisk: eggs, maple syrup, oil, Greek yogurt, milk and vanilla extract until slightly frothy. If using a mixer add all wet ingredients and mix for a few seconds.
Mix Dry Ingredients
In a another large bowl, whisk together flour, baking powder, and salt.
If using a mixer add all dry ingredients in the mixer. Make sure to use a dough blade if using a processor like I do.
Combine Batter
Gently fold wet ingredients into dry ingredients.
If using a mixer mix all ingredients until batter like.
Do not overmix—batter should be thick.
Add Blueberries
Lightly toss blueberries in a small amount of flour, then fold into batter.
If using a mixer put on low for a few seconds.
Prepare Streusel (Optional)
Mix all streusel ingredients until crumbly.
Fill Muffin Tin
Fill each cup about ¾ full. Sprinkle streusel on top if using.
Bake
Bake at 375°F for 14-16 minutes
Muffins are done when tops are golden and a toothpick comes out clean.
Cool & Serve
Let cool before serving.
Tips
Freeze for longer storage and reheat before serving
Store in an airtight container for up to 2 days
-Lindsey