• Paula Morais

Maple Blueberry Muffins


 15 servings, 1 muffin each

Ingredients:

  1. 1 cup whole wheat flour

  2. ¾ cup + 2 Tbsp. all-purpose flour

  3. ¼ cup wheat germ

  4. 1½ tsp. baking powder

  5. ½ tsp. baking soda

  6. ¼ tsp. fine sea salt

  7. 1 tsp. ground cinnamon

  8. 2 large eggs

  9. ½ cup pure maple syrup

  10. 1 cup low-fat buttermilk

  11. ¼ cup coconut oil, melted

  12. 1 tsp. vanilla extract

  13. 1½ cups fresh blueberries

Preparation:

  1. Preheat oven to 375° F.

  2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.

  3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.

  4. Combine eggs and maple syrup in a medium bowl; whisk to blend.

  5. Add buttermilk, oil, and extract; whisk to blend.

  6. Add flour mixture to egg mixture; mix until just blended.

  7. Gently fold in blueberries.

  8. Divide batter among 15 prepared muffin cups.

  9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.

  10. Transfer muffins to rack; cool.

21 Day Fix Break Down

1.5 Yellow

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©2020 by Paula Morais Fit