Honey & Greek Yogurt Blueberry Muffins


3 cups white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup low-fat greek yogurt

1/2 cup plant-based milk (I used almond)

1 1/2 teaspoons vanilla extract

2 large eggs, at room temperature

2/3 cup pure, organic honey

1/2 cup coconut oil (or melted butter)

1 - 1 1/2 cups fresh blueberries


1. Preheat oven to 375 degrees F

2. Line a 6-cup muffin tin with paper liners; set aside.

3. In a large bowl whisk all dry ingredients together

4. In a separate, medium bowl whisk together all wet ingredients. Then gently fold the wet ingredients into the flour mixture using a spatula. (Fold until just combined)

5. Fold in blueberries until evenly dispersed

6. Fill the prepared muffin cups until 3/4 full and bake for 22 -25 minutes, until they get a light golden brown on top

7. Allow the muffins to cool for 5 minutes in the pan and then transfer to a cooling rack