Welcome to Muffin Week!
It’s an exciting time for a few awesome food bloggers to join together to share some satisfying recipes for your favorite cupcake-shaped breakfast treat.
You’ll find the full spread of savory, sweet, healthy and indulgent muffin recipes over at A Joyfully Mad Kitchen.
I’ll be honest. I’m a little picky about muffins. They’ve got to be really good, and I usually like the fruit-filled ones best. Raspberry almond, lemon poppyseed, blueberry- those are some of my faves.
I mean, I’m not going to say no to a muffin with a brown sugar topping, but with many things, I just like to keep it simple.
This Simple Blueberry Recipe is just that and even a healthier way to make them. You can use maple syrup instead of sugar and even some whole wheat flour if you have some on hand. I know you’ve got some frozen berries in your fridge…or maybe even fresh ones from your farmers market or grocery store.
Get ready for a just-sweet-enough breakfast treat filled with bluebs (aka blueberries), and make sure to see the rest of the Muffin Week recipes here.
Simple Blueberry Muffins
Enjoy these simple not-too-sweet muffins filled with blueberries.
Ingredients
- 1 ¾ cup + 1 tsp. whole wheat or all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/3 cup melted coconut oil (or olive oil), plus extra for muffin pan
- 1/2 cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup plain (or Greek) yogurt
- 2 tsp. vanilla
- 1 cup blueberries, fresh or frozen
- 1-2 tbs. turbinado sugar, for sprinkling on top
Instructions
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Heat the oven to 350 degrees F. Grease all 12 cups on your muffin tin with coconut oil (unless you have silicone cups).
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In a large mixing bowl, combine 1 ¾ cups of flour with the baking powder, baking soda, salt and cinnamon. Whisk together.
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In a medium mixing bowl, combine the oil and maple syrup or honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil with cold ingredients, gently warm the mixture in the microwave in 30-second bursts).
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Pour the wet ingredients into the dry and mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 tsp. flour (this helps prevent them from sinking to the bottom). Gently fold the blueberries into the batter.
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Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with sugar. Bake for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffin tin on a cooling rack to cool.
