I'm certain that this healthy version of blueberry muffins will exceed your craving expectations and turn out to be your favourite go-to snack or breakfast side. The best part? You can make them with absolutely no sugar and whole wheat flour for that extra fibre.
1 ¾ cups whole wheat flour
1 ts baking powder
½ ts baking soda
⅓ cup olive oil
½ cup honey
1 cup greek yogurt
2 ts vanilla extract
1 cup blueberries (fresh or frozen)
1 TBS raw cane sugar mixed with 1 TBS cinnamon to sprinkle on top
Preheat the oven to 200°C. Line all 12 cups on your muffin tin with parchment paper or muffin liners.
Add 1 ¾ cups flour with the baking powder, baking soda, salt and cinnamon in a bowl. Mix them together with a whisk.
In a separate mixing bowl, combine olive oil and honey and mix together very well until combined. Add the eggs and mix well. Add the yogurt and vanilla and combine everything together.
Add wet ingredients into the dry and mix with a big spoon, just until combined. The muffin batter should not be smooth.
Add the blueberries in a bowl and sprinkle with1 teaspoon of flour. All blueberries should be lightly coated with flour.
Add the blueberries into the batter and gently mix.
Using a tablespoon divide the batter evenly between 12 muffin cups.
(OPTIONAL) Sprinkle the tops of the muffins with the raw sugar and cinnamon mix.
Bake the muffins for 17-19 minutes. The muffins should be golden and crispy on top. If a toothpick is inserted into a muffin it should come out clean.
Place the muffin tin on a cooling rack and allow to cool completely.