These delicious, healthy muffins contain unrefined sugars, whole wheat flour, and blueberries to make a breakfast you can grab on the go and still know you're feeding you (and your family!) the good things.
Breakfast is one of the most important meals of the day at our house. Between a three year old who wakes up begging for his yogurt, and an 8 month old who seems to never be full, well, let's just say that mornings aren't our proudest, prettiest moments. Same for you? Please tell me we're not alone.
And because the kiddos are time bombs of dropping blood sugar (and let's be real, I'm not too far behind them), breakfast needs to be something that I can get on the table fast. But I also try reeeeaaaalllly hard to keep it healthy. Low sugar, nothing refined. Something that will actually give their growing little bodies fuel to do all of the important playing, moving, and noise making that makes up being a little boy.
Which is why these are a bit of a triumph on all fronts. I can make one batch that lasts for several days, and as you can see from the sweet, grabby little fingers up there, they are very much baby approved. Best part is, I don't have to cringe when I see the little hands grab for them, since I know that they are full of things that are good for them. I recommend using maple syrup if you're feeding these to babies, since honey can contain botulina spores and cause harm to their little bodies.
The color here isn't actually dark because of the flour-- I recommend using white whole wheat, since it gives a lighter texture and taste. It's actually the coconut sugar that makes them a dark brown, but it doesn't add a coconut flavor at all. You could use just coconut sugar, which would make them even darker but just as tasty. It's all up to you!
So in this case, you can have your muffin and eat it too, without feeling like you just ate a cupcake for breakfast. Though honestly, that doesn't sound like a bad way to do life.
Healthy Blueberry Muffins
Recipe Adapted by Rebecca Neidhart
Makes 12 muffins
Prep Time: 15 minutes || Bake time: 15-20 minutes
- 1 cup butter
- 1/2 cup honey or maple syrup
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup plain yogurt (not Greek)
- 2 cups white whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup blueberries
Preheat the oven to 375° and line 12 muffin cups with paper liners or grease them well.
In a medium mixing bowl, place the softened butter, honey, and coconut sugar. Mix them together well with a wooden spoon. Add the eggs one at a time, beating well after each addition, then stir in the yogurt and vanilla until well combined.
Add the flour, salt, and baking soda and stir until just until the flour is all mixed in-- you don't want to over mix the flour and develop the gluten, or your muffins will be tough.
Gently fold in the blueberries, then divide the batter evenly into 12 muffins. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.