Cinnamon Vanilla Blueberry Muffins



Prep Time


Cook Time


Total Time



2 eggs

1 stick (8tbs) sated butter, melted

3 tbs coconut oil, melted

1/2 c honey

1/2 greek yogurt

1 tbs vanilla extract

1 c milk

1/3 c brown sugar

3 c whole wheat flour

1/2 tbs cinnamon

1/2 tsp baking soda

2 tsp baking powder

1 c blueberries

3 tbs blueberry jam

Crunch Topping

1/3 c brown sugar

1 tbs whole wheat flour

2 tbs salted butter, melted


1. Preheat oven to 425 degrees and line 16 muffin tins with paper liners, set aside.

2. In a large bowl whisk together the wet ingredients: the eggs, melted butter, melted coconut oil, honey, yogurt, vanilla, milk, and brown sugar. Mix until everything is well combined. Start adding in the dry ingredients gradually; the flour, cinnamon, baking soda, and baking powder. Mix until well combined. Gently fold in the blueberries and the jam.

3. Divide the batter evenly among the tins.

4. In a separate bowl combine the crunch topping ingredients: the brown sugar, flour, and melted butter. Sprinkle mixture over the muffins.

5. Bake the muffins for 5 minutes at 425 degrees and then reduce the temperature to 350 and bake for an additional 10-12 minutes, or until a toothpick inserted into the muffins comes out clean. Serve warm & enjoy!