My motto in the kitchen has always been to improvise when creating recipes, substituting traditional ingredients with healthier options and tweaking recipes so they reflect my own personal tastes and dietary needs.
On the contrary, this doesn’t happen often when preparing baked goods, mostly because baking usually requires specific measurements and ingredients. While I enjoy eating baked goods, I have a hard time when it comes to preparing them since the recipes don’t leave much room for interpretation!
On that note, this recipe for blueberry mini muffins has quite possibly revived my faith in baking altogether!
Despite all the tweaking involved in creating this recipe, these blueberry mini muffins turned out delicious! The addition of creamy Greek yogurt adds a super moist texture and the blueberries add a tart bite to the delicately sweet muffins.
Scrumptious, sweet, cakey, healthy muffins with the perfect consistency, might I add! Don’t just take my word for it…My biggest critic approved them too!
(Yields 20 mini muffins)
1/4 cup extra virgin coconut oil, melted (or butter)
1/2 cup agave nectar (other sweetener of choice or sugar)
2 large eggs
3/4 cup plain Greek yogurt
1 cup all-purpose flour
1/2 cup instant oats
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 tbs. ground flax (optional)
1 tsp. vanilla extract
1/8 tsp. salt
3/4 cup fresh blueberries
Preheat oven to 350 degrees.
In a large bowl whisk the eggs, yogurt, agave, coconut oil and vanilla extract with a hand mixer until smooth and frothy.
Remaining dry ingredients and whisk again until combined. Halve the blueberries or cut into quarters. Fold into the batter with a large spoon or spatula.
Spray the muffin tin generously with cooking spray or line with baking cups.
Cook for 12-15 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool slightly before removing from the pan.
Store in an air tight container or zip-lock bag in the fridge or freezer.