Whole Wheat Blueberry Muffins
These Whole Wheat Blueberry Muffins are a deliciously healthy treat! Bursting with blueberries and made with wholesome ingredients, they’re perfect for any time of day.
Servings: 12 servings
Ingredients
- 2 cups whole wheat flour packed with fiber
- 1 teaspoon table salt enhances flavor
- 2 teaspoons baking powder helps muffins rise
- 1/2 teaspoon baking soda works with baking powder
- 1 cup blueberries fresh and vibrant
- 2 large eggs provides structure and moisture
- 1 teaspoon pure vanilla extract adds depth of flavor
- 1/3 cup melted and cooled coconut oil can substitute with canola oil
- 1/3 cup pure maple syrup natural sweetener
- 1 cup unsweetened applesauce keeps muffins moist
Instructions
- Preheat your oven to 375°F (190°C).
- Line your muffin tin with paper liners or grease each cup with coconut oil.
- In a large mixing bowl, whisk together the whole wheat flour, salt, baking powder, and baking soda until well combined.
- In a separate bowl, combine the eggs, vanilla extract, melted coconut oil, maple syrup, and applesauce. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Whisk
- Rubber Spatula
- Muffin Tin
- Measuring cups and spoons
- Oven mitts
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in a zip-top bag for up to 3 months.
- Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.