Whole Wheat Blueberry Muffins Recipe


Whole wheat blueberry muffins are full of fresh fruit and whole grains. Blueberry muffins are a tasty breakfast or snack side!


SERVINGS: 12 MUFFINS – 3/4 cup all purpose flour (spoon and level to measure) – 3/4 cup whole wheat flour – 2 tsp. baking powder – 1/4 tsp. salt – 1/2 cup milk (any kind) – 1/4 cup oil (coconut, vegetable, or canola work well) – 1 egg – 1/4 cup honey – 1/4 cup coconut sugar* – 1 tsp. vanilla extract – 1 cup blueberrie



Preheat oven to 350°F. Prepare a 12-count muffin pan with cooking spray.


Step 1

Mix the blueberries and tablespoon of flour in a small bowl and set aside. Mix flours, baking powder, and salt in a large bowl.


Step 2

Mix milk, oil, egg, honey, coconut sugar, and vanilla in a separate bowl. Mix wet and dry ingredients just until combined. Avoid overmixing the batter.


Step 3

Mix the blueberries into the batter gently. Fill each muffin tin two-thirds full with batter.


Step 4

Bake 15-18 minutes, then let cool in pan for 10 minutes before transferring to wire rack to finish cooling.


Step 5

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