The healthiest way to make blueberry muffins...right now
Muffins are definitely an easy on-the-go breakfast option. But unfortunately, those bakery muffins we all love (and impulsively buy in line at the coffee shop) are full of white flour and tons of sugar. Instead of splurging on store bought muffins, make a healthier version at home (see recipe below!), to know exactly what’s going in them. Even better, you can make them the night before, that way there are no excuses to miss breakfast.
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 cup + 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup low-fat greek yogurt
- 1/2 cup whole milk (or any type of milk is ok too)
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup honey
- 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)
- 1 cup blueberries
Directions (serves 10-12):
1. Preheat oven to 400 degrees (F).
2. Line a 12-cup muffin tin with paper liners; set aside.
3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey and oil.
5. Gently put in the yogurt mixture into the flour mixture, and using a spatula, fold until combined, making sure to mix just until all the flour disappears. Then, toss in the blueberries and mix until there are no lumps.
6. Divide the batter evenly among the prepared muffin tin.
7. Bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
8. Allow the muffins to cool for about 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Do you enjoy muffins in the morning? What is your go-to breakfast before school? Share with us in the comments below!
Photo & recipe courtesy of: bakerbynature.com