This recipe was developed and taste-tested during one of our twice monthly Kitchen Hours at the Dr. Yum Project Kitchen. Cooking instructor, Wendy Cannon, noticed that there was no recipe for blueberry muffins on our website. Her favorite ones can be found at Agora Coffee Shop in downtown Fredericksburg created by an amazing baker and friend of the project, Andi Stone! This is our version of a healthy muffin and it got great reviews by our tasters in the kitchen.
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Blueberry Muffins
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Ingredients
Food
Amt
Units
Prep
Notes
¾ cup
white whole wheat flour
white whole wheat flour
¾
cup
½ cup
all-purpose flour
all-purpose flour
½
cup
1 tablespoon
ground flax
ground flax
1
tablespoon
½ cup
light
brown sugar
brown sugar
½
cup
2 teaspoons
baking powder
baking powder
2
teaspoons
½ teaspoon
salt
salt
½
teaspoon
¼ cup
honey
honey
¼
cup
½ cup
unsweetened almond milk
unsweetened almond milk
½
cup
⅓ cup
melted coconut oil
melted coconut oil
⅓
cup
Method
Preheat oven to 350 degrees. Mix dry ingredients together in a large mixing bowl. In a smaller mixing bowl, mash banana with a fork. Add honey, almond (or other milk), coconut oil and stir together. Pour wet ingredients into dry and mix together until combined. Gently fold in blueberries. Fill standard muffin cups 3/4 full. Bake 17-20 minutes until toothpick inserted in the center comes out clean. Let muffins rest on cooling rack.
Prep time
15 min
Cook time
17 min
Yields/Serves:
12
Allergen Info
Yum Ratings
Printed from:
https://recipes.doctoryum.org/en/recipes/blueberry-muffins-65284
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