This muffin recipe was developed because I wanted to include more whole wheat in my baked goods without the heaviness normally found when using it. There are no eggs or butter found in these morning treats either. Instead olive oil took the place of butter and baking soda and baking powder with a little yogurt worked wonderfully to replace the egg. Give them a try, you will not be disappointed!
Good Morning Blueberry Muffins
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 8-10 muffins
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Serves: 8-10 muffins
A great way to start your day! These muffins have it all; heart healthy fiber, protein, heart healthy fats and vitamin packed blueberries. Good morning!
- 1 1/2 cups stone ground whole wheat pastry flour, I used Bobs Red Mill
- 1/2 cup pastry flour, I used Bobs Red Mill
- 1 1/2 t pumpkin pie spice, you can also use cinnamon instead
- 3/4 t salt
- 3/4 t baking powder
- 1/2 t baking soda
- 1 c yogurt, I used chobani 2% strawberry- that is what I had on hand
- 1/2 c 100% pure maples syrup
- 1/3 c coconut sugar
- 1/3 c olive oil
- 1 c organic blueberries, fold these into the batter last after mixing in the dry mixture
Pre heat oven to 350 degrees and grease muffin tin. Muffin will cook for 20 minutes.
Mix dry ingredients into a bowl and set aside.
Mix all wet ingredients together. Do not beat, hand mix with a wooden spoon until ingredients are combined.
After the wet ingredients are combined slowly stir in the dry flour mixture until combined. Do not over mix.
Fold in the blueberries. The mixture will be light and airy.
Add your muffin mixture to your greased muffin tin. I you would like large muffins fill to the top. You will have about 8 muffins. Alternatively you can make 10 smaller muffins.
You can add any berries you would like in this recipe. I used fresh blueberries I had already on hand.