It's sad but true that whole wheat flour has more nutritional benefits than refined white flour. But the notion that we can't have baked goods that are both fluffy and healthy is a straight-up myth. These berry muffins are made with white whole wheat flour to give them the airy texture of regular muffins with all the nutritional benefits of whole wheat flour.
These are the perfect treat for a rainy day that calls for the warm, enticing aroma of something sweet from the oven, but they can also become a regular in your baking repertoire. Bursting with fruit, protein from yogurt and eggs, and fiber from the white whole wheat flour, these berry muffins help you feel energized throughout the day.
Whole Wheat Berry Muffins
- Prep Time:15 mins
- Cook Time:27 mins
- Total Time:42 mins
- 1 3/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup canola oil
- 1/3 cup maple syrup or honey
- 2 eggs
- 1 cup greek yogurt
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest or 1 teaspoon lemon juice
- 1 1/2 cups blueberries and/or raspberries fresh or frozen
Preheat oven to 350° F and line a muffin tin with cupcake liners.
In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon with a large spoon.
In a medium bowl, whisk together oil and honey. Then add eggs and whisk well.
Add yogurt, vanilla extract, and lemon zest to the liquid mixture. Whisk well.
Pour the wet ingredients into the flour mixture and mix with a large spoon until just combined.
Fold berries into the batter.
#SpoonTip: Stir in berries slowly and gently so fewer break.
Divide batter evenly into the 12 cupcake liners.
Put the muffin tin in the oven and bake for 27-29 minutes, until the tops of the muffins are golden brown. Place the muffins on a cooling rack for about 15 minutes, then dig in!