Rustic Cinnamon Blueberry Muffins
Perfect way to start your morning or use up those leftover berries.
Servings: 12 muffins
Calories: 226kcal
Equipment
- Muffin Tin
Ingredients
- 2 cups all-purpose flour or gluten free substitute
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1/2 cup honey
- 1/2 cup coconut oil melted and cooled
- 2/3 cup plain yogurt
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 425°F. Grease a muffin tin and set aside.
- Combine flour, cinnamon, baking powder, baking soda, and salt. Add blueberries to dry ingredients and toss to coat. Set aside.
- In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
- Pour dry ingredients in with wet and stir until just combined.
- Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
- Bake at 425° for 5 minutes.
- Turn oven down to 350°F and continue baking for 11 minutes.
- Muffins should be slightly browned and toothpick comes out clean.
- Let cool in pan 5 minutes before removing to a cooling rack.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg