Light Blueberry Muffins
Ingredients
1 ½ cups whole wheat flour
1 cup low-fat yogurt
2 eggs
3 tbsp coconut oil (melted)
2–3 tbsp stevia (adjust to taste)
1 cup fresh blueberries
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp vanilla extract (optional)
1 cup low-fat yogurt
2 eggs
3 tbsp coconut oil (melted)
2–3 tbsp stevia (adjust to taste)
1 cup fresh blueberries
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp vanilla extract (optional)
Instructions
Preheat oven to 180°C (350°F) and line a muffin tray with paper cups.
Mix dry ingredients: In a bowl, combine whole wheat flour, baking powder, baking soda, salt, and stevia.
Mix wet ingredients: In another bowl, whisk eggs, yogurt, coconut oil, and vanilla extract until smooth.
Combine
Add the wet mixture to the dry ingredients and stir gently until just combined. Don’t overmix.
Add blueberries
Fold in the fresh blueberries lightly.
Fill molds
Spoon the batter into muffin cups (about ¾ full).
Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool
Let muffins cool for 5 minutes in the tray, then transfer to a rack.
