Old Fashioned Blueberry Muffins
Perfect way to start your morning or use up those leftover berries. Only 2 bowls and 1 spoon!
Prep Time10 minutes mins
Cook Time16 minutes mins
Total Time26 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 226kcal
- 2 cups all-purpose flour or gluten free flour substitute
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ½ cup honey
- ½ cup coconut oil melted and cooled
- ⅔ cup plain yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries fresh or frozen
Preheat oven to 425°F. Grease a muffin tin and set aside.
Combine flour, cinnamon, baking powder, baking soda, and salt. Add blueberries to dry ingredients and toss to coat. Set aside.
In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
Pour dry ingredients in with wet and stir until just combined.
Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
Bake at 425° for 5 minutes.
Turn oven down to 350°F and continue baking for 11 minutes.
Muffins should be slightly browned and toothpick comes out clean.
Let cool in pan 5 minutes before removing to a cooling rack.
Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg