My boyfriend loves blueberry muffins. I will say I feel my blueberry muffins helped him love me…jk…kind of :). I have a few different blueberry muffins, but he prefers these. These are soft, fluffy and incredibly moist. You can sub any fruit you would like depending on time of year and your taste preference. I’m thinking brown butter pears or apples with cinnamon would be a great fall swap. These are a great on the go snack, post workout snack or light breakfast!
Prep Time 15 minutes
Cook Time 15-18 minutes
Total Time 30-35 minutes
Servings 10 muffins
• 1/4 cup coconut oil, melted and cooled
• 1 egg, lightly whisked
• 1/4 cup honey
• 1/4 cup coconut sugar
• 1/2 cup yogurt of choice**
• 1 teaspoon vanilla extract
• 1 1/2 cup + 1 tablespoon, gluten free all purpose flour,
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 tsp nutmeg
• 1/4 teaspoon table salt
• 1 tablespoon + 1 1/2 teaspoons poppy seeds
• 1 cup organic blueberries, washed and dried well
1. Preheat oven to 375 degrees.
2. Spray top of a muffin pan with cooking spray and line with paper liners. You may also forgo the liners if you spray well or rub with soft coconut oil.
3. In a medium bowl combine flour minus 1 tablespoon (1 1/2 cup), baking powder, baking soda, cinnamon, nutmeg, salt and poppy seeds. Whisk to combine and set aside.
4. In a large bowl combine oil, egg, honey, coconut sugar, yogurt, and vanilla. Whisk to combine.
5. Next, slowly add dry ingredients to wet. Combine via spatula, scraping down sides of bowl to ensure ingredients combine well.
6. Sprinkle blueberries over top of batter, followed by 1 tablespoon of flour. Fold in with spatula. This helps ensure blueberries do not sink to the bottom.
7. Scoop batter into prepared muffin tin with a cookie scoop. Fill 3/4 way full.
8. Bake muffins for 15-18 minutes until toothpick comes out clean or with only a few crumbs.
9. Allow to cool in pan for 5 minutes, then transfer muffins from muffin tin to a cooling rack.
10. Serve warm with butter! These muffins will stay fresh covered at room temperature for 2-3 days. Store in fridge days 3-5.
• I used So Delicious plain coconut yogurt. You may use any runny yogurt of choice. I cannot vouch for how a thick 2% greek yogurt would turn out, but likely be just fine. If anything I would add 1-2 tablespoons of milk to thin it out to resemble a thinner yogurt.
• You can replace gluten free flour for all-purpose or whole wheat pastry flour.
• I have not tried these with frozen blueberries, but if using frozen I would add the blueberries when they are frozen. I would not thaw them. Thawed berries tend to bleed and make the batter purple. This is especially true with the smaller wild blueberries. I have used frozen berries in oatmeal cookies and they turn out great. When cold they tend to adhere to batter better and not sink to the bottom.
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