There’s nothing like biting into a warm, freshly baked blueberry muffin.
Our recipe for Blueberry Maple Muffins tastes and smells incredible because maple syrup and blueberries are naturally a perfect pair.
We’ve adjusted the usual blueberry muffin recipe in favor of healthier ingredients like all natural maple syrup in place of processed white sugar.
Cold-pressed coconut oil replaces refined oils like corn oil, vegetable oil, or worse yet margarine. The result is a muffin recipe that produces moist, fluffy muffins!
Blueberry Maple Muffins
- Nonstick cooking spray (optional)
- 1 cup whole wheat flour
- ¾ cup + 2 Tbsp. all-purpose flour
- ¼ cup wheat germ
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt or Himalayan salt
- 1 tsp. ground cinnamon
- 2 large eggs
- ½ cup pure maple syrup
- 1 cup low-fat buttermilk
- ¼ cup coconut oil, melted
- 1 tsp. vanilla extract
- 1½ cups fresh blueberries
Preheat oven to 375° F.
Prepare 15 muffin cups by lining with muffin papers or coating with spray.
Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
Combine eggs and maple syrup in a medium bowl; whisk to blend.
Add buttermilk, oil, and extract; whisk to blend.
Add flour mixture to egg mixture; mix until just blended.
Gently fold in blueberries.
Divide batter among 15 prepared muffin cups.
Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
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