These muffins are loaded with fresh ripe blueberries and raspberries. You can make these whole grain muffins to enjoy all week. You’ll feel good about the wholesome ingredients like plain Greek yogurt, maple syrup, whole wheat flour and, of course, delicious berries. You can make soft, fluffy, moist and not-too-sweet muffins right in your own kitchen in under 30 minutes.
- 12 Servings
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Calories: 185
- 3/4 cup whole wheat flour
- 1 cup wheat, all-purpose flour
- 1 tsp wheat, all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup olive oil or avocado oil
- 1/2 cup maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1 cup Greek yogurt, plain, non-fat
- 4 ounces fresh blueberries
- 4 ounces fresh raspberries
- 1/2 tbsp turbinado sugar
Preheat oven to 400 degrees F. Coat muffin pan with cooking spray or butter.
In a large mixing bowl, combine whole wheat flour, 1 cup all-purpose flour (reserve 1 teaspoon flour for later), baking soda, baking powder and salt. Stir with a whisk.
In a medium mixing bowl, combine oil, maple syrup and eggs. Whisk ingredients together. Add vanilla and Greek yogurt and continue to whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until combined.
Add raspberries and blueberries to a small bowl and toss with the reserved 1 teaspoon of all-purpose flour to coat. This helps keep the berries from sinking in the muffins. Gently fold berries into the batter,
Evenly distribute the batter to fill the 12 muffin cups. Sprinkle with turbinado sugar. Bake in preheated oven for 17 to 19 minutes. Muffins tops will appear golden brown.
Carefully remove muffins from the pan and cool on a wire rack. You may use a butter knife to loosen the muffins from the edge of the pan.
Store at room temperature for 2 days and in the refrigerator for up to 5 days.