These blueberry mini muffins are by far one of my kids’ favorite muffin recipes. They are moist and tender, not too sweet, and perfect for little hands to grab. My kids especially love how the colourful blueberries burst out of them!
This recipe is simple and easy to make and is full of healthy ingredients, such as protein-packed Greek yogurt, coconut oil, flax, and of course antioxidant packed organic blueberries! The addition of creamy Greek yogurt adds a super moist texture and the blueberries add a tart bite to these lightly sweetened muffins.
I often tend to alter recipes and substitute ingredients to suit my dietary needs and personal taste, such as with this one. I substituted butter for creamy coconut oil, refined sugar with rich maple syrup and added other healthy ingredients, such as fiber-rich oats and flax.
Tweaking recipes does have its downside, in that it usually alters the texture or consistency in baked goods. This recipe on the other hand, surpassed my expectations! Just the right amount of tweaking resulted in delicious, light-tasting muffins, which by the way meet all the criteria of a traditional recipe; super moist on the inside with a little crunch on the outside.
Scrumptious, sweet, cakey, healthy, delicious muffins!
But you don’t have to take my word for it…
Preheat oven to 350 degrees.
Rinse the blueberries, pat dry and set aside. For a more natural way to clean the bluberries, soak them in a white vinegar and water solution (1:4 ratio) for 5-7 minutes then rinse thoroughly with warm water.
In a large bowl, whisk the eggs, yogurt, agave, coconut oil and vanilla extract with a hand mixer until smooth and frothy.
Add the dry ingredients and whisk again until combined and smooth. Halve the blueberries or cut into quarters then fold into the batter with a large spoon or spatula.
Spray a 20-cup mini muffin tin generously with cooking spray or line with baking cups. Dollop about 1/4 cup of the batter into each cup.
Cook for 12-15 minutes or until a toothpick inserted into the middle comes out clean. Remove immediately from the oven and set aside to cool before removing from the muffin tin. Store in an air tight container for up to one week or in a zip-lock bag in the freezer for up to 3 months. Remove as needed and reheat in the microwave.