Healthy Blueberry Muffins
The ultimate comfort food, Healthy Blueberry Muffins are perfectly sweetened and bursting with juicy blueberries. These tasty treats make for an easy weeknight snack or a delightful breakfast. Make them tonight for a wholesome, satisfying bite!
Equipment
- Muffin pan
Ingredients
- 1 cup All-Purpose Flour
- 1 tablespoon Cornstarch
- 1.5 teaspoons Baking Powder
- 0.25 teaspoons Salt
- 0.75 cup Fresh Blueberries
- 1 large Egg
- 0.5 cup Honey-Vanilla Greek Yogurt
- 1 teaspoon Vanilla Extract
- 0.25 cup Coconut Oil
- 0.5 cup Light Brown Sugar gently packed
- Coarse Sparkling Sugar optional
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a muffin pan with cooking spray or use paper liners. Measure and set out the egg and yogurt to reach room temperature. Melt coconut oil and set aside to cool slightly.
- In a large bowl, combine the flour, cornstarch, baking powder, and salt. Stir until combined. Add the blueberries and gently mix to coat.
- In another bowl, whisk together the egg, yogurt, melted coconut oil, and vanilla until smooth.
- Sprinkle the dry ingredients over the wet and fold until just combined. Avoid overmixing.
- Spoon the batter into the muffin cavities, filling them to the top. Optionally, sprinkle some extra sugar on top.
- Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
- Tip 1: Cold eggs and/or yogurt will cause your melted coconut oil to harden and clump—make sure the eggs and yogurt are at room temperature!
- Tip 2: Store leftover muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
- Tip 3: For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.