Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
If you'd like, you can substitute ¾ cup honey for the sugar. I've also made these with fresh blueberries and they are awesome.
  • 3 cups whole wheat flour, preferably freshly milled (13 oz)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg (freshly ground)
  • 1 cup sugar
  • 1 egg
  • ½ cup coconut oil, melted (can substitute butter, if you'd like)
  • 1 cup plain, unflavored yogurt (if using Greek yogurt, use ½ cup of yogurt and ½ cup of milk)
  • ½ t almond extract
  • 1½ cups of frozen blueberries
  1. Preheat oven to 375 degrees.
  2. In a bowl, whisk together dry ingredients (whole wheat flour through salt).
  3. In a separate bowl, whisk together sugar through almond extract.
  4. Add wet ingredients and coconut oil to the dry ingredients and stir just til combined. Using a rubber spatula to make sure the dry ingredients on the bottom are stirred in.
  5. Add blueberries and stir just til combined.
  6. Spray muffin tin pans and scoop the batter into the muffin tins.
  7. Bake 20 minutes until lightly browned and cooked through.
Recipe by My Kitchen Clatter at