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Healthy Whole Wheat Blueberry Muffins

Wake up to the delightful aroma of these Healthy Whole Wheat Blueberry Muffins! Packed with nutritious ingredients and bursting with blueberries, they're perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

Dry Ingredients

  • 1 cup white whole wheat flour divided
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¾ cup coconut sugar

Wet Ingredients

  • ½ cup Bulgarian-style buttermilk
  • ½ cup full-fat plain Greek yogurt
  • ⅓ cup coconut oil melted, at room temperature
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup fresh blueberries
  • 1 tablespoon raw organic cane sugar

Instructions

  • Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
  • Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
  • In a large mixing bowl, whisk together 1 cup of white whole wheat flour, baking powder, sea salt, and coconut sugar.
  • In a separate bowl, combine the Bulgarian-style buttermilk, Greek yogurt, melted coconut oil, egg, egg yolk, and vanilla extract. Whisk until smooth and well combined.
  • Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay!
  • Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds of the way full.
  • Sprinkle a small amount of raw organic cane sugar over the tops of the muffins for a touch of sweetness and a lovely crunch.
  • Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Muffin Tin
  • Whisk
  • Spatula

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze individually wrapped muffins for up to 3 months.
  • Reheat frozen muffins in the microwave for about 20-30 seconds.