There is nothing like eating freshly baked muffins. Our recipe for Blueberry Maple Muffins tastes and smells incredible because maple syrup and blueberries are naturally a perfect pair. You don’t have to give up eating muffins altogether in order to eat healthy.
We’ve adjusted the usual blueberry muffin recipe in favor of healthier ingredients like all natural maple syrup in place of processed white sugar. Cold-pressed coconut oil replaces refined oils like corn oil, vegetable oil, or worse yet margarine. The result is a muffin recipe that produces moist, fluffy muffins. So feel free to fill your home with the irresistible aroma of homemade freshly baked deliciousness.
Blueberry Maple Muffins
This healthier version of blueberry maple muffins will let you have your cake and eat it too!
- Nonstick cooking spray optional
- 1 cup whole wheat flour
- ¾ cup + 2 Tbsp. all-purpose flour
- ¼ cup wheat germ
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt or Himalayan Salt
- 1 tsp. ground cinnamon
- 2 large eggs
- ½ cup pure maple syrup
- 1 cup low-fat buttermilk
- ¼ cup coconut oil melted
- 1 tsp. pure vanilla extract
- 1½ cups fresh blueberries
Preheat oven to 375° F.
Prepare 15 muffin cups by lining with muffin papers or coating with spray.
Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
Combine eggs and maple syrup in a medium bowl; whisk to blend.
Add buttermilk, oil, and extract; whisk to blend.
Add flour mixture to egg mixture; mix until just blended.
Gently fold in blueberries.
Divide batter among 15 prepared muffin cups.
Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
The Nutrition Facts box below provides estimated nutritional information for this recipe.