Go Back
Print
Blueberry Muffins

Blueberry Maple Muffins

This healthier version of blueberry maple muffins will let you have your cake and eat it too!

Course Breakfast
Cuisine American
Keyword blueberry maple muffins
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 15 servings, 1 muffin each
Calories 156 kcal
Author Toshi Jones

Ingredients

  • 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

Instructions

  1. Preheat oven to 375° F.
  2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.
  3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
  4. Combine eggs and maple syrup in a medium bowl; whisk to blend.
  5. Add buttermilk, oil, and extract; whisk to blend.
  6. Add flour mixture to egg mixture; mix until just blended.
  7. Gently fold in blueberries.
  8. Divide batter among 15 prepared muffin cups.
  9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
  10. Transfer muffins to rack; cool.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.