This recipe is adapted from other classic blueberry muffin recipes. I switched out white sugar for coconut sugar, white flour for whole wheat flour, butter for coconut oil and milk for almond milk. With this delicious recipe, you’ll never need to make another high-fat, high-sugar, high-calorie muffin ever again!
These muffins are fairly easy to make. They’re also great for sharing. It’s hard to tell that they’re healthy, given how sweet, moist and dessert-like they are.
Usually when I make muffins, I sub coconut flour for some of the whole wheat flour, because it can have a grainy taste. With these, I didn’t have to. The whole wheat flour hardly has a taste, but makes them filling enough for you to be satisfied with just one. The honey adds a bit of extra sweetness and makes them perfectly soft and moist.
These delicious muffins are only 233 calories! A regular blueberry muffin found in a bakery can be 400-600 calories. I don’t know about you, but I’d rather have more than just a muffin for breakfast. Well… Now you can!
These blueberry muffins are:
Great with coffee
If you like regular blueberry muffins, you’ll love these! Enjoy!
- 2 cups whole wheat flour
- ¾ cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ¼ cup pure honey
- ½ cup coconut oil, melted (measured before melting)
- 2 cups fresh blueberries, rinsed
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk eggs. Pour into dry ingredients and stir until combined.
- Add almond milk, vanilla and honey. Stir until smooth.
- Melt coconut oil in the preheated oven or microwave. Pour into batter.
- Gently fold in blueberries.
- Grease a 12-cup muffin tin or line with paper liners and divide batter evenly.
- Bake for 18-22 minutes, or until set and lightly browned. Let cool before eating. Save in airtight containers in room temperature.