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Blueberry Muffins

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This recipe was developed and taste-tested during one of our twice monthly Kitchen Hours at the 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.

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
¼ cup quick oats
quick oats
¼
cup
1 tablespoon ground flax
ground flax
1
tablespoon
½ cup light brown sugar
light brown sugar
½
cup
2 teaspoons baking powder
baking powder
2
teaspoons
½ teaspoon salt
salt
½
teaspoon
1 ripe banana , mashed
ripe banana
1
mashed
¼ cup honey
honey
¼
cup
½ cup unsweetened almond milk
unsweetened almond milk
½
cup
⅓ cup melted coconut oil
melted coconut oil
cup
1 cup fresh blueberries
fresh blueberries
1
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
Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “My favorite part was eating it!” —Sarah, age 3
😫😟😐😀😍 “I liked the banana in the muffin!” —Emma, age 5
😫😟😐😀😍 “Inhaled it, and wanted more!” —Wallace, 20 months
😫😟😐😀😍 “So light & moist. We'll want to make these at home!” —Melanie, a grown up
😫😟😐😀😍 “I want some more!” —Elena, age 3