Moist whole wheat muffins bursting with blueberries! Made with coconut oil and whole grains, these are a delicious healthier option for breakfast or a midday snack.
So here it is just a few days before Valentine’s Day, and I present to you… a recipe for blueberry muffins? Haven’t you heard, nothing says I love you like healthy baked goods! 🙂 Actually I’ve been a little preoccupied lately, getting a rental house ready for sale. Although I had lots of grand plans to bake all things heart shaped, real life got in the way. If you’d like some heart shaped inspiration, I’ll direct you towards heart shaped pancake sandwiches with berry cream cheese, or these heart sugar cookies with espresso and cinnamon.
But on the 15th, after we’ve all overdosed on everything chocolaty and heart shaped, keep these muffins in mind. They are really easy to put together. Filled with whole grains and coconut oil, and of course the berries! You can even do it ahead, pop them in the freezer and defrost for an easy breakfast.
I ran out of muffin liners. I so hate scrubbing muffin tins, so I cut some parchment squares and just pushed them down into the muffin pan. I have done it before, with the zucchini cheddar muffins, so I knew it would work just fine. They actually look a bit more like bakery style muffins with the big liner. But they are homemade from scratch, which is even better than a bakery in my book.
Whole Wheat and Coconut Oil Blueberry Muffins
- 2 Cups White Whole Wheat Flour 9 Ounces
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Coconut Oil Melted & Cooled
- 1/2 Cup Sugar
- 2 Large Eggs
- 1/2 Teaspoon Pure Vanilla Extract
- 3/4 Cups Milk
- 1 Cup Blueberries
Line a 12 cup muffin tin with liners. Preheat oven to 375 degrees.
In a large bowl whisk together the flour, sugar, baking powder and salt.
Mix in the coconut oil, eggs, milk and vanilla extract. Stir together just until combined. Mix in the blueberries.
Divide the batter between the 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Allow to cool for five minutes in the pan, then remove to a cooling rack. Store cooled muffins in an airtight container for up to 2 days. Rewarm before serving. They can be frozen for up to three months.