Servings
Prep Time
Cook Time
Total Time
Ingredients
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
Instructions
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!
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