These blueberry muffins are great for a hearty breakfast or afternoon snack because they're filled with good-for-you ingredients such as nutrient-dense whole wheat pastry flour and sprouted oats, protein-rich Greek yogurt, and of course juicy sweet blueberries that are high in antioxidants!
Preheat oven to 400F and line a muffin tin with silicone muffin liners
In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.
In a small bowl, mix together the coconut oil, maple syrup, eggs, yogurt, vanilla extract, and lemon juice.
Pour the wet ingredients into the dry, and mix together until just combined (over-mixing will result in a drier muffin).
Add in the mashed blueberries and combine with the batter.
Pour into tins and bake for 23 minutes until center is cooked through.
Ingredients
Directions
Preheat oven to 400F and line a muffin tin with silicone muffin liners
In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.
In a small bowl, mix together the coconut oil, maple syrup, eggs, yogurt, vanilla extract, and lemon juice.
Pour the wet ingredients into the dry, and mix together until just combined (over-mixing will result in a drier muffin).
Add in the mashed blueberries and combine with the batter.
Pour into tins and bake for 23 minutes until center is cooked through.
Hi, thanks for the recipe and i would like to try this recipe but can i skip the egg for egg free muffin ?
Hi! We haven’t tried this specific recipe without eggs so I can’t say for sure. Another muffin recipe we love that also contains fruit that we have done without egg is our PB&J muffins (the jelly is actually mashed up raspberries!). The link to that recipe can be found here: https://livlaughcook.com/recipes/peanut-butter-jelly-muffins/
If you end up trying the blueberry yogurt muffins without eggs, let me know how it comes out so I can share it with others who prefer egg-free!
for egg-free batters I usually use 1 tbsp flax seed + 2 tbsp water to make one egg (the package says 3 tbsp water but that makes batters too wet), that might work
Sounds like a great substitution! If anyone tries it with this specific recipe, I’d love to know how it comes out! Will have to test it myself and add it to the options on the recipe card! Thanks so much for the tip!
I have gluten free flour and gluten free pastry flour. Would these work?
Hi! I haven’t tried gluten free flours with this recipe, but if you have both of those options on hand I’d go with the pastry flour over the regular gf flour. Be aware that using gf flour may make the muffin flop (as in not rise as well as the ones shown with whole wheat pastry flour). If you do try it the gf way, let me know how it comes out! I always like to give my viewers options that fit their dietary needs so would love to share your success (or not!). 🤗
Thanks for the recipe! I’m not familiar with sprouted oats. I see lots of types of the brand you mentioned. Do you use quick, steel cut, or rolled?
Hi! I just updated the recipe with a link for the exact oats we use… they’re actually sprouted rolled oats! We use this brand specifically because they’re glyphosate-free which is hard to find in grains… they also sell them in a large bag at Costco if you’re near one! Hope this helps 🙂