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Anti-Inflammatory Blueberry Muffins

Wholesome muffins bursting with blueberries and warm spices, perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 cup oats Rolled oats preferred
  • 1 teaspoon baking powder Ensure freshness for best rise
  • 1/2 teaspoon baking soda Ensure freshness for best rise
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon For extra flavor
Wet Ingredients
  • 1/2 cup almond milk Unsweetened
  • 1/4 cup honey or maple syrup Use either for sweetness
  • 1/4 cup coconut oil, melted Keeps muffins moist
Add-ins
  • 1 cup fresh or frozen blueberries Do not thaw frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon. Mix well until evenly combined.
  3. In another bowl, whisk together the almond milk, honey or maple syrup, and melted coconut oil until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined—be careful not to overmix!
  5. Gently fold in the blueberries, ensuring they are evenly distributed without crushing them.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
Baking
  1. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, use fresh baking powder and baking soda, gentle folding for blueberries, and consistent muffin batter portions. Store in an airtight container for up to 3 days or freeze for longer storage.