Whole Wheat Blueberry Muffins

I love blueberry muffins. I always have blueberries in the freezer for making smoothies, and all summer I keep fresh blueberries on hand in the refrigerator. About once a week, I make muffins for breakfast, and blueberry muffins are a family favorite.

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Prep Time 10

Cook Time 25

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 196

Ingredients Method Nutrition Notes

Ingredients

Muffins

2 cups whole wheat flour (I use fresh ground soft white wheat)
1/4 cup raw sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1/4 cup extra virgin coconut oil
1 egg
1 cup whole milk
1 cup fresh or frozen blueberries
Streusel Topping (optional)
2 tablespoons cold butter
1/3 cup brown sugar
1/3 cup rolled oats

Method

Melt the coconut oil.
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin tin or line with liners. (If you’re a really cool mom, you’ll use Lightning McQueen liners.)
Mix the dry ingredients.
Add the coconut oil, egg, and milk. Mix just until mixed.
Add blueberries. Gently stir until incorporated.
Spoon into muffin tin, filling each cup 2/3 full.
For the optional streusel, mix the cold butter, brown sugar, and rolled oats together and sprinkle on top of the muffins.
Bake at 400 degrees F (200 degrees C) 20 to 25 minutes or until golden brown.
Remove from oven and immediately remove the muffins from the muffin tin.

Nutrition

Calories: 196kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 233mgPotassium: 136mgFiber: 3gSugar: 12gVitamin A: 120IUVitamin C: 1mgCalcium: 101mgIron: 1mg

Notes

Recently, I added the streusel topping prior to baking. It was REALLY delicious. High in antioxidants, no trans fats.

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Whole Wheat Blueberry Muffins