Blueberry Muffins Recipe

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Photo by Lori Dunn
Blueberry Muffins are bursting with seasonal flavor.
12 muffins SERVINGS


  • 1 cup all-purpose, unbleached flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup golden flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen, thawed and drained


  • Preheat oven to 350 F. Grease or line muffin pan with paper liners. Set aside.
  • Into medium bowl, sift flours, flax meal, baking powder and salt; whisk to combine.
  • In large bowl, beat eggs lightly with whisk. Add oil, honey and vanilla, and whisk until well-combined. Add flour mixture, and mix until blended. Gently fold in blueberries.
  • Spoon batter evenly into prepared muffin pan. Bake for 30 minutes, or until toothpick inserted in center comes out clean.
  • Let muffins cool for a few minutes before removing from pan. Want more fresh, cool recipes? Visit Quick Summer Recipes

Blueberry muffins are a classic for a reason, and they are especially delightful made with fresh blueberries.