Prep time: 20 minutes
Cook time: 20 minutes
Serves: 8-10 muffins
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!
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!
Dry Goods
Wet Ingredients
Pre heat oven to 350 degrees and grease muffin tin. Muffin will cook for 20 minutes.
Dry bowl
Mix dry ingredients into a bowl and set aside.
Wet ingredients
Mix all wet ingredients together. Do not beat, hand mix with a wooden spoon until ingredients are combined.
Mix together
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.