Blueberry Maple Muffins
There’s nothing like biting into a warm, freshly baked blueberry muffin.
Our recipe for Blueberry Maple Muffins tastes and smells incredible because maple syrup and blueberries are naturally a perfect pair.
We’ve adjusted the usual blueberry muffin recipe in favor of healthier ingredients like all-natural maple syrup in place of white sugar.
Cold-pressed coconut oil replaces oils like corn oil, vegetable oil, or worse yet, margarine.
The result is a muffin recipe that produces moist, fluffy muffins.
Blueberry Maple Muffins
These healthier blueberry muffins taste — and smell — incredible.
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. vanilla extract
- 1½ cups fresh blueberries
Instructions
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Preheat oven to 375° F.
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Prepare 15 muffin cups by lining with muffin papers or coating with spray.
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Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
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Combine eggs and maple syrup in a medium bowl; whisk to blend.
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Add buttermilk, oil, and extract; whisk to blend.
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Add flour mixture to egg mixture; mix until just blended.
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Gently fold in blueberries.
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Divide batter among 15 prepared muffin cups.
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Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
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Transfer muffins to rack; cool.
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Container Equivalents
1½ Yellow
1 tsp.
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