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Whole Wheat Blueberry Muffins

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Growing up, one of Carrian's favorite muffin flavors was chocolate. Now that she's older, she feels a little guilty eating something that tastes more like a cupcake than a muffin for breakfast so she tends to make fruit-filled muffins. One morning, Cade accidentally added strawberry Greek yogurt to the mix, and we've been doing it that way ever since. These muffins are light, fluffy, and have a wonderful flavor, but it's the crunchy sugar on top that we really love."

List of Ingredients

â—¦  ¼ cup strawberry Greek yogurt
â—¦  ¼ cup coconut oil, melted
â—¦  ¼ cup honey
â—¦  ½ cup brown sugar
â—¦  ½ cup milk
â—¦  ½ teaspoon vanilla
â—¦  ½ cup oat flour
â—¦  1 cup whole wheat flour
â—¦  2 teaspoons baking powder
â—¦  ½ teaspoon baking soda
â—¦  ½ teaspoon salt
â—¦  ½ cup all-purpose flour
â—¦  1 ½ cups blueberries
â—¦  Turbinado sugar, for topping


Recipe

Preheat oven to 425 degrees F and line a jumbo-sized muffin tin with paper liners, or grease well.

In a bowl with an electric mixer, blend the yogurt and coconut oil. Add honey, sugar, milk, and vanilla and mix again until smooth. In a separate bowl, whisk together the dry ingredients, with the exception of the all-purpose flour.

Toss the berries in the all-purpose flour. Shake off excess flour and place flour-covered berries in another bowl. Add remaining flour to the dry ingredients.

With the mixer on, slowly add the dry ingredients to the wet ingredients and mix until smooth.

Remove bowl from mixer and, using a spatula, fold berries into the batter. Fill muffin cups two-thirds full. Top with turbinado sugar and bake 15 to 20 minutes, or until golden on top.

Makes 6 to 9 jumbo muffins