Jumbo Blueberry Muffin
Cook
25 mins
Prep Time
15 mins
Total Time
40 mins
Serves
7 Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup virgin coconut oil, melted
- ½ cup light agave syrup
- 1 cup full-fat plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups fresh blueberries
- 2 tablespoons turbinado sugar
Kitchen Tools Needed:
- Measuring cups
- Measuring spoons
- Mixing bowls (2)
- Whisk
- Rubber spatula
- Jumbo muffin pan
- Toothpick
Steps
- Preheat oven: Preheat oven to 350 degrees F and spray a jumbo muffin pan with non-stick spray or brush with vegetable oil.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate mixing bowl, whisk together the coconut oil, agave syrup, yogurt, eggs, and vanilla extract.
- Combine ingredients: Pour the wet ingredients into the dry ingredients and stir together with a rubber spatula until just combined. Fold in1 cup of the fresh blueberries.
- Portion and bake: Scoop and divide the batter into 7 muffins. Press a couple of blueberries from the remaining ¼ cup into the tops and then sprinkle with the turbinado sugar. Bake for about 22-25 minutes until golden brown and a toothpick comes out clean.
Macros:
Total Calories: 310
Carbs: 46g
Proteins: 7g
Fats: 11g