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Two nights ago I came home from work and really wanted to bake something. We had extra blueberries so I decided on blueberry muffins, and man am I sure glad I did. I love these! They were easy to make, very healthy and pretty! They make nice breakfast treats 🙂 Blueberry Muffin

Serves: 12

Prep/Total Time: 45 minutes


  • 2 Tbsp coconut sugar
  • 1/4 tsp cinnamon
  • 3/4 cup unsweetened almond milk
  • 1/4 cup grapeseed oil
  • 1/4 cup raw buckwheat honey
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 Tbsp butter extract
  • 2 cups whole wheat flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • 1/2 tsp cinnamon


  1. Heat oven to 400 F and spray 12 regular sized muffin cups with cooking spray
  2. In a small bowl, mix coconut sugar and cinnamon; set aside
  3. In a large bowl, beat almond milk, oil, honey, egg and both extracts with a spoon
  4. Stir in flour, baking powder, salt and cinnamon until batter is blended. Gently fold in blueberries
  5. Divide batter evenly among muffin cups and sprinkle the cinnamon coconut sugar on top
  6. Bake for about 20 minutes or until golden brown.
  7. Immediately remove from pan and cool on a wire rack