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Blueberry Muffins

Serves: 12 Prep: 10 mins Cook: 18 mins


  • 1 ¾ cups whole wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1/3 cup extra virgin olive oil

  • ½ cup coconut sugar

  • 2 eggs

  • 1 cup Greek yogurt (no sugar)

  • 2 tsp vanilla extract

  • 1 cup frozen blueberries


1. Preheat oven to 180 Fan forced and line muffin tin with patty pans. 2. In a large bowl, mix dry ingredients and in a smaller bowl mix the wet ingredients. Add wet ingredients to dry and mix well. 3. Fold the frozen blueberries through the mixture, then divide the mixture evenly between the 12 muffin cups. 4. Pop in the oven for 18 minutes or until muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean. 5. Serve the muffins warm or cold.

Note: If you have muffins leftover allow them to cool to room temperature then store in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

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