These are dense, flavorful, and naturally sweetened. The honey keeps them moist for days, and the whole wheat flour provides a satisfying heartiness that makes them perfect for a quick breakfast.Prep time: 10 minutesCook time: 18–22 minutesServings: 12 muffinsIngredientsIngredientAmountWhole wheat flour2 cupsBaking powder1 tspBaking soda½ tspFine sea salt½ tspGround cinnamon½ tspHoney (liquid)½ cupCoconut oil (melted) or Olive oil⅓ cupEggs (large, room temperature)2Greek yogurt (plain)½ cupVanilla extract1 tspFresh or frozen blueberries1 ½ cupsInstructionsPrep: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.Wet Ingredients: In a medium bowl, whisk the honey and oil until combined. Add the eggs one at a time, beating well. Stir in the Greek yogurt and vanilla.Combine: Pour the wet ingredients into the dry. Fold gently with a spatula until just combined. Do not overmix, or the muffins will be tough.The Fruit: Gently fold in the blueberries. If using frozen, do not thaw them first (this prevents the batter from turning purple).Bake: Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.Cool: Let them sit in the tin for 5 minutes before transferring to a wire rack.Recipe Notes & TipsDon’t Overmix: This is the golden rule for whole wheat baking. Once the flour streaks disappear, stop stirring.Room Temp Eggs: Cold eggs can cause melted coconut oil to re-solidify into clumps. To warm eggs quickly, soak them in a bowl of warm water for 5 minutes.Blueberry Trick: Toss your blueberries in a teaspoon of flour before adding them to the batter; this helps prevent them from sinking to the bottom.Nutritional Info (Per Muffin)Calories: 185 kcalFiber: 3gProtein: 5gHealthy Fats: 7gSugars: 12g (Natural from honey/fruit)
