I love muffins! They have a little sweetness to them like a cookie, but it is easy to sneak in some healthy ingredients without compromising what you expect a muffin to look or taste like. I don’t like it when someone tries to make a “healthy” cookie and you end up with something that doesn’t remotely resemble a cookie – but you can make a muffin little healthier and still have a muffin.
When I start with a new muffin recipe, I typically cut back the sugar by 1/3 to 1/2 of what the original recipe calls for. I also like to add in yogurt and maybe some fruit. This recipe for blueberry muffins covers all of those approaches and results in a great muffin.
I made this muffin at a recent class on Cookies & Quick Breads and I love bringing them the kid’s playdates. I think the nutmeg and almond flavoring make it a little extra special. Give it a try – you wouldn’t know that it is made with whole wheat flour.
- 3 cups whole wheat flour, preferably freshly milled (13 oz)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (freshly ground)
- 1 cup sugar
- 1 egg
- 1/2 cup coconut oil, melted (can substitute butter, if you’d like)
- 1 cup plain, unflavored yogurt (if using Greek yogurt, use 1/2 cup of yogurt and 1/2 cup of milk)
- 1/2 t almond extract
- 1 1/2 cups of frozen blueberries
- Preheat oven to 375 degrees.
- In a bowl, whisk together dry ingredients (whole wheat flour through salt).
- In a separate bowl, whisk together sugar through almond extract.
- 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.
- Add blueberries and stir just til combined.
- Spray muffin tin pans and scoop the batter into the muffin tins.
- Bake 20 minutes until lightly browned and cooked through.