Healthier Blueberry and Raspberry Muffins

 

Healthier Blueberry and Raspberry Muffins


1 ¾ cups white or whole wheat flour plus 1 teaspoon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup extra virgin olive oil

½ cup maple syrup

2 room temperature eggs, slightly beaten

1 cup plain Greek yogurt

2 teaspoons vanilla extract

½ cup blueberries

½ cup raspberries


Preheat the oven to 400 degrees F.  Either spray a 12 cup muffin tin with non-stick spray or use muffin liners.


In a large mixing bowl, mix together 1 ¾ cup flour, baking powder, baking soda and salt.  Mix together with a whisk.  


In a medium mixing bowl, combine the extra virgin olive oil and maple syrup and beat together.  Add the eggs and beat well to combine.  Add vanilla and yogurt, Mix well.  


Pour wet ingredients into the dry ingredients and mix with a large spoon just until it's combined.


In a small bowl, toss blueberries and raspberries with remaining 1 teaspoon of flour. 


Gently fold the fruit into the batter.  This will be a very thick batter.


Divide mixture evenly into the 12 muffin cups. Bake muffins for 16-19 minutes or until the tops are golden and a toothpick inserted comes out clean.  


Allow muffins to cool before removing from the pan. If you have extra muffins, store them covered at room temperature for up to 2 days or in the refrigerator for 5 days.



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