Description
Delicious and healthy blueberry muffins made with whole wheat pastry flour.
Ingredients
Scale
- 1 cup whole wheat pastry flour
- 0 cup quick oats
- 0 cup vanilla whey protein powder
- 1 tsp baking powder
- 0 tsp baking soda
- 0 tsp kosher salt
- 1 tsp ground cinnamon
- 2 large eggs
- 0 cup plain Greek yogurt
- 0 cup honey
- 0 cup melted coconut oil
- 2 tsp vanilla extract
- 0 milk (up to ¾ cup, as needed to thin batter)
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the whole wheat pastry flour, quick oats, vanilla whey protein powder, baking powder, baking soda, kosher salt, and ground cinnamon until evenly combined.
- In a separate large bowl, beat the eggs until slightly frothy. Stir in the plain Greek yogurt, honey, melted coconut oil, and vanilla extract until smooth.
- Pour the dry ingredients into the wet ingredients and gently stir until just combined. If the batter is too thick, add milk 2 tablespoons at a time until it reaches a thick but pourable consistency.
- Fold in the blueberries, taking care not to overmix to avoid bursting them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch, sprinkle some cinnamon sugar on top before baking.
- These muffins can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg