Beautiful Blueberry Muffins
Healthy and delicious, these moist and golden muffins can be used for breakfast, dessert or a snack. No added sugar and full of fruit, nuts, and whole grains. Enjoy.
- 1 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 1 cup plain unsweetened greek yogurt
- 2 teaspoons vanilla
- 1-2 cups blueberries- fresher frozen
- 1/2 cup chopped walnuts (or other nut)
Preheat oven to 400 degrees. Spray muffin tin for 12 muffins
One bowl mix flour, baking soda, baking powder, salt, cinnamon. Set aside
One bowl mix oil, honey, and syrup. Add eggs. Beat well. Add yogurt and vanilla. Mix well.
Mix wet ingredients with dry ones. Toss blueberries in a small bowl with 1 tablespoon of whole wheat flour so they won't sink to bottom of muffin. Fold berries and nuts into batter.
Divide evenly into 12 and fill tins. Add walnut to top of each one also. Bake for 16-18 minutes until golden in color and toothpick comes out clean.
Cool on rack and enjoy! Make extras to share or freeze.