Hearty Blueberry Muffins

The slightly nutty flavor of these whole-wheat blueberry muffins comes from coconut oil.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Hearty Blueberry Muffins

Photography: Johnny Miller

Source: Martha Stewart Living, June 2013

Ingredients

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon coarse salt
  • 1/2 cup packed dark-brown sugar
  • 3/4 cup low-fat plain yogurt
  • 1/4 cup virgin coconut oil, melted, or safflower oil
  • 2 large eggs
  • 8 ounces fresh blueberries (about 1 1/2 cups)

Directions

  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.

  2. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.

Reviews

Be the first to comment!

Related Topics