Whole Wheat Blueberry Muffins

🧂 Ingredients

• 2 C fresh blueberries, divided
• 2 C whole wheat flour, divided
• 1/2 C unsweetened coconut milk

  can use dairy milk (2% or skim)
• 3/4 C granulated sugar
• 1/3 C vegetable oil
• 1 medium ripe banana, mashed

  can sub 2 eggs if desired
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• Optional zest of 1 lemon
• Optional sugar to sprinkle on top of muffins

Instructions

• 1 Rinse and drain blueberries, discarding any with bad spots or blemishes. In a
  small bowl, mash 1/2 cup of the blueberries and set aside.
• 2 In a separate medium bowl, toss the remaining 1 1/2 cups blueberries with 1/4
  cup of the flour to coat evenly. Set aside.
• 3 In a large bowl, cream together the sugar, oil, mashed banana, vanilla and lemon
  zest (if using). Stir in the milk.
• 4 In a separate medium bowl, sift together the remaining 1 3/4 cups whole wheat
  flour, salt and baking powder. Add the flour mixture to the creamed mixture and
  stir until just combined and no flour pockets remain.
• 5 Mix in the 1/2 cup mashed blueberries to the batter. Gently fold in the
  remaining 1 1/2 cups blueberries.
• 6 Using a large cookie scoop, fill muffin tins evenly with batter. Sprinkle tops
  of muffins with sugar, if desired.
• 7 Bake on 375* F for 23-28 minutes, until a toothpick comes out clean. Let cool in
  tray for 5 minutes and then move to a cooling rack.
• 8 Let muffins cool completely before storing at room temperature, covered, for up
  to 4 days or freeze for up to 1 month.

Nutrition Info