You know by now that when I bake it always has to be “healthy-ish.” I’ve swapped white sugar for maple syrup in this recipe, which not only adds a healthier sweetness, it also keeps the muffins from drying out. This recipe is super easy to throw together (especially if you keep frozen blueberries on hand) and kids love them! This recipe yields about 12 muffins.
1/2c coconut oil, melted
1/2c maple syrup
1 tsp vanilla paste
2 tsp baking powder
1/2 tsp salt
2c spelt flour or GF baking mix
3c fresh or frozen blueberries
Pre-heat your oven to 375. Line and grease your muffin tins.
If using frozen blueberries, take them out of the freezer and toss them with 2tbs of flour to coat. This will prevent the color from bleeding and your muffins from turning blue. Put them back in the freezer until you’re ready to use them.
In a large bowl whisk together the eggs, maple syrup, vanilla and milk. Next drop your flour, salt and baking powder into the bowl. Mix everything together with a large spoon or spatula. Drizzle the melted coconut oil over the batter and stir to incorporate. Lastly, add just 2 1/2 cups of blueberries (reserve the last half to sprinkle on top). Fold the blueberries into the batter very gently; you don’t want the color to bleed.
Use a measuring cup, or as I prefer, an ice cream scoop to portion the batter into the cups. It should come about 3/4 up the side of the cup. Top them all with extra blueberries and bake 15-20 minutes until golden brown.
Let me know in the comments below how yours come out!