Description
Soft, naturally sweetened whole wheat muffins with fresh berries — perfect for a nourishing and beautiful Mother’s Day brunch.
Ingredients
Scale
1 ½ cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 eggs
½ cup honey or maple syrup
½ cup Greek yogurt
⅓ cup olive oil
1 teaspoon vanilla extract
¾ cup milk
1 cup fresh blueberries or strawberries
Instructions
-
Preheat oven to 375°F and line muffin tin.
-
Whisk dry ingredients in bowl.
-
Mix wet ingredients separately.
-
Combine gently without overmixing.
-
Fold in berries.
-
Fill liners ¾ full.
-
Bake 18–22 minutes.
-
Cool before storing.
Notes
Store in airtight container up to 5 days or freeze up to 3 months.
Reheat gently before serving.
Toss berries in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 185 per muffin
- Sugar: 11g
- Fat: 7g