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Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.

In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).

In another bowl, whisk together the honey or maple syrup, oil, eggs, Greek yogurt, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter.

Gently fold in the fresh or frozen blueberries lightly.

Divide the batter evenly into the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins rest in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.

In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).

In another bowl, whisk together the honey or maple syrup, oil, eggs, Greek yogurt, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter.

Gently fold in the fresh or frozen blueberries lightly.

Divide the batter evenly into the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins rest in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
