Ingredients
Scale
- 1 3/4 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup plain Greek yogurt
- 1/2 cup honey or pure maple syrup
- 1 large egg, room temperature
- 1/3 cup melted coconut oil (or avocado oil)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. This ensures your muffins pop out easily after baking.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Make sure there are no large clumps of flour to ensure an even rise.
- In a separate medium bowl, combine the Greek yogurt, honey or maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until the mixture is completely smooth and well-incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Stop as soon as you no longer see streaks of dry flour; overmixing can make the muffins tough.
- Gently fold in the blueberries and lemon zest if you are using it. If you are using frozen berries, toss them in a teaspoon of flour first to prevent the color from bleeding into the batter.
- Divide the batter evenly among the 12 muffin cups. They should be about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from the steam.
- Cook Time: 35 minutes
- Diet: Vegetarian