Whole Wheat Blueberry Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 2/3 cup Maple sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 2 cups Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Milk

Found on kristineinbetween.com

Description

Ingredients

• ½ cup unsalted butter, room temperature (to use coconut oil, see notes)
• ⅔ cup maple sugar (to use honey/maple syrup, see notes)
• 2 eggs
• 1 cup milk
• 1 tsp vanilla
• 2 cups white whole wheat flour
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup blueberries (fresh or frozen)

Directions

• Preheat oven to 350 degrees
• In a large bowl, cream butter and maple sugar.
• In a small bowl whisk milk, eggs, and vanilla until smooth.
• Pour egg into butter and stir.
• Add baking powder, salt, and cinnamon and mix well.
• Slowly add flour and mix until fully incorporated.
• Fold in blueberries.
• Spoon batter in to lined muffin tins, filling ⅔ full.
• Bake for 18-20 minutes, rotating halfway through.
• Cool on a wire rack.