A crazy thing happened the other day; someone asked for a blueberry muffin recipe. So I went straight for my computer and looked up my recipe index to search for mine. And guess what…there wasn’t one! Really, Kristine? I was shocked that I made it almost a year in the food blogosphere without blogging my blueberry muffins! How could this happen?
I immediately hustled off to the kitchen to take out some butter.
After waiting a few hours for my butter to come up to room temperature, I whipped up my favorite real food blueberry muffin recipe and it was only then (with a belly full of muffins) that I realized why these never made it to my blog… We I eat them all!
When I originally made this recipe, I used maple syrup (or honey if that’s what I had on hand) because I hadn’t found granulated maple sugar yet! So, today when I made these, I had to make a few alterations to the recipe to account for the different sweetener (mainly lessening the flour, so keep that in mind if you use a liquid sweetener, just add an extra 1/4-1/2 cup of flour).
I also originally used melted coconut oil (however, my family is picky about their baked goods and prefer the butter version of these muffins), so for instructions on how to substitute with coconut oil, see the recipe notes.
As far as the muffins are concerned, they’re soft, spongy, and totally blueberry-y! And I really like the teensy hint of cinnamon (which you don’t always find in blueberry muffins). They’re perfect for breakfast (with coffee) or as a mid morning snack, or maybe both!
- 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)
- 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.
If substituting honey or maple syrup for the maple sugar, increase flour by ¼ cup.
If substituting coconut oil for the butter, increase flour by ¼ cup.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
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