These blueberry ginger muffins are 100% whole wheat and made with wild blueberries and Greek yogurt for a healthy, superfood packed breakfast or snack.
YIELDS 12
10 mins Prep Time
20 mins Cook Time
30 mins Total Time
Ingredients
- 2 cups whole wheat white flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped crystallizedginger (candied ginger)
- 2 eggs
- 6 ounces 0% plain Greek yogurt
- 2/3 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tablespoon vanilla bean paste
- 2 cups frozen wild blueberries
- turbinado sugar for topping (*optional)
Directions
- Preheat oven to 400 degrees. Grease a muffin tin with baking spray.
- Combine flour, baking powder, salt, spices and crystallized ginger in a medium bowl and whisk together.
- Whisk together eggs, yogurt, almond milk, maple syrup, coconut oil and vanilla bean paste in a small bowl.
- Add the wet ingredients to the dry and stir until combined.
- Place the wild blueberries in a fine mesh strainer and rinse under cold water to thaw until the water runs almost clear. Shake excess water off and add the blueberries to the batter and gently fold in.
- Scoop the batter evenly into 12 muffin tins.
- Top with turbinado sugar if using.
- Bake for about 20 minutes until muffins are springy to the touch and just starting to brown around the edges.
- Remove from oven, let cool in tin for 5 minutes before removing to a cooling rack.
http://www.runningtothekitchen.com/whole-wheat-ginger-blueberry-muffins/
