Refined Sugar-Free Blueberry Muffins
These are seriously the best blueberry muffins ever.
Maple syrup sweetened and so easy to make, my 10 year old does it on his own.
Instead of muffins, I have also made it as a cake in a square 8 inch pan and served it at brunch. Aside from tasting amazing, it looked beautiful.
This recipe is from Cookie + kate.
Makes 12 muffins or a cake.
INGREDIENTS
1 ¾ cups plus 1 teaspoon organic whole wheat flour
1 teaspoon aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon fine himalayan salt
⅓ cup melted coconut oil
½ cup maple syrup
2 organic eggs, preferably at room temperature
1 cup full fat organic plain Greek yogurt
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries
1/8 cup organic black chia seeds
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt, and chia seeds. Mix them together with a whisk.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
