Healthy Blueberry Muffins

These delightful Healthy Blueberry Muffins are made with healthier, natural ingredients such as coconut oil, pure maple syrup, and whole wheat flour. Incredibly moist and decadently sweet, these delicious muffins will satisfy your sweet tooth! A freshly baked homemade blueberry muffin is one of life's simplest and greatest pleasures!

Muffins are among my favorite things to bake because they are quick and easy to prepare; you don't need to be a baking expert to create a batch of these tasty treats! If you know me well, you know I love making muffins! They're the perfect treat for bible studies, brunches, and picnics. I bake a batch almost every week for quick snacks or to throw in my husband's lunch. While editing the video for social media, my 1-1/2-year-old sat on my lap, repeatedly saying "num-num-num" whenever she saw the muffins—she loves them too!:)

You can also try my delicious Lemon Blueberry Muffins

What I Love About This Recipe:

• Easy to make- this muffin recipe is super easy to make- made in one bowl for less mess.

• Quick to prepare- from start to finish these take only 30 minutes.

• Healthy- made with healthy, natural ingredients.

• Delicious- so incredibly moist and sweet! Fresh from the oven these are the best thing ever!!

What You Will Need:

• Milk- dairy or non-dairy - both work great

• Coconut oil- melted and cooled

• Maple syrup- honey or agave nectar can be substituted but will have a slightly different flavor

• Egg-

• Vanilla extract-

• Flour- white whole wheat flour is what I use but All-purpose flour can be used too

• Baking powder-

• Baking soda-

• Salt-

• Butter- melted- to dip the muffin tops in after baking

• Cinnamon sugar- topping

How to Make It:

First you will want to preheat your oven to 425°F. You want the oven super hot when your muffins go in- this helps the muffins rise quickly and they will have a better shape.

In a mixing bowl combine the milk, oil, maple syrup, egg, and vanilla.

Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix until no more lumps remain.

Carefully fold in the blueberries and lemon zest.

Spoon into 12 muffin cups. Muffin cups will be pretty full.

Bake at 425°F for 3 minutes then turn your oven temp down to 350° and continue baking for another 15 to 18 minutes, until muffins are done.

Let the muffins cool in the pan for about 10 minutes. Dip the tops in melted butter then cinnamon sugar and serve.

Hope you love this recipe as much as we do!:)