Blueberry Muffin Recipe

It’s the height of blueberry season and to celebrate, we’re sharing a recipe for some moist blueberry muffins from our upcoming issue. See the full story in our August Issue.

These blueberry muffins are extremely moist, thanks to the use of yogurt, and are naturally sweetened with coconut sugar and honey. A nutty, honeyed oat streusel topping gives a feel of indulgence yet makes the muffins hearty and satisfying.
1¼ cups old-fashioned rolled oats
1 tablespoon whole wheat flour
Pinch of salt
⅓ cup coconut sugar
4 tablespoons cold butter, cut into chunks
1 tablespoon honey

In a small bowl, combine the oats, flour, salt and coconut sugar. Using your fingers, smear the butter chunks into the oat mixture until a coarse, wet-sand-like texture forms. Stir the honey into this mixture and place in the refrigerator while you make the muffin batter.
2 cups white whole wheat flour
1 tablespoon baking powder
¼ teaspoon salt
1 large egg
⅓ cup coconut sugar
⅓ cup honey
2 tablespoons butter, melted and cooled
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup plain yogurt
2 cups fresh or frozen blueberries, rinsed and patted dry

Preheat oven to 350. Spray a muffin tin with baking spray or line with paper liners and set aside.

In a large bowl, sift together the flours, baking powder and salt. Set aside.

In a separate large bowl, whisk the egg until light and frothy, about 30 seconds. Add honey and coconut sugar to the egg and whisk until thick and well-combined (about 30 seconds). Add the butter to the egg mixture and whisk well, and then add the applesauce, whisking until combined. Add the vanilla and yogurt and whisk just until combined.

Add 1¾ cup blueberries to flour mixture and toss with a rubber spatula to evenly coat the berries.

Slowly stir the egg-yogurt mixture into the floured blueberry mixture with a rubber spatula. Use a folding motion to incorporate the two mixtures until just combined. Do not overmix or muffins will be tough.

Scoop the batter into the muffin wells, filling them about ⅔ full. Top each cup of batter with the remaining blueberries. Use your fingers to distribute chunks of the chilled streusel mixture evenly over each muffin.

Bake the muffins for 18 to 21 minutes until the batter is cooked through and the tops of the muffins are slightly golden. Remove from heat and let them cool in the pan for 5 minutes. Carefully transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature. Store remaining muffins in an airtight container in the refrigerator for up to 5 days.