Whole Grain Blueberry Muffins (and refined sugar free!)
Blueberry muffins get a health makeover with whole wheat flour, maple syrup, and Melt Organic Buttery Spread!
Servings: 12
Ingredients
- For the muffins:
- 2 cups white whole wheat flour
- ½ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Melt Organic Butter Spread or regular unsalted butter, melted
- ½ cup plain yogurt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- zest from one lemon
- 2 large eggs
- 1 cup frozen or fresh blueberries
- For the crumb topping:
- ¼ cup oats
- ½ cup white whole wheat flour
- 2 tablespoons maple syrup
- 2 tablespoons Melt Organic Buttery Spread melted
- ¼ teaspoon cinnamon
Instructions
- To make the muffins:
- Preheat oven to 350 degrees F. Spray 12-muffin muffin pan with cooking spray.
- Combine flour, oats, baking powder, baking soda, and salt, in large bowl, mixing to combine.
- In separate bowl, whisk together melted butter, yogurt, maple syrup, vanilla, lemon zest, and eggs.
- Pour into dry ingredients and stir with a spatula until combined. Don't over mix.
- Fold in blueberries.
- Pour into prepared muffin pan.
- Combine all crumb topping ingredients in a small bowl, stirring to combine.
- Sprinkle over muffins.
- Bake in preheated oven for 18-22 minutes, until tops are golden brown and tester comes out clean.
- Enjoy!