Whole-Wheat Blueberry Muffins

Too dense. Will not make again. Very difficult to add the blueberries. Added milk and vanilla to make the batter more manageable. Also not very tasty. Will continue to look for a healthy version of blueberry muffins!

I love this recipe as written, but have made a few tweaks to lower the carbs and add more flavor. I use 1 1/4 c of whole wheat flour and 1/2 c almond flour instead of the white flour. I also use splenda with a little molasses in place of the sugar, and add some vanilla and lemon zest for more flavor. I love the coconut oil in this recipe - I'd never used it in baking before. Also, I would recommend storing these in the fridge if they last more than a day or so, because I've had them go rancid.

These were good but mine seemed a little dense and overbaked after 20 minutes. I won't bake them as long next time. They weren't as sweet as I thought they would be but would be great with a little butter and honey!