Ingredients
3cupswhite whole wheat flour
1Tbspbaking powder
½tspground cinnamon
½tspsalt
2eggs
1cupGreek yogurt,non-fat, plain
¾cuphoney
2tspvanilla extract,store-bought or homemade
½cupunsweetened almond milk,shelf-stable or refrigerated
½cupbutter,or coconut oil, slightly cooled, melted
2cupsblueberries,fresh or frozen , if frozen, do not thaw first
½cuppowdered sugar
2tspunsweetened almond milk,shelf-stable or refrigerated
1tsphoney
1tspfresh lemon juice
Preparation
Preheat oven to 375 degrees F. Grease 24 baking cups with cooking spray, or line them with paper liners. Set aside.
Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined. Set aside.
In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and almondmilk, and whisk until completely combined.
Gradually add in the melted butter to the wet mixture, whisking continuously so that its warmth doesn’t accidentally cook the eggs. Whisk until completely combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined. Don’t overmix.
Gently fold in the blueberries until just combined.
Scoop the batter into the prepared baking cups, filling them ¾ full and topping with a few extra fresh blueberries if desired.
Bake for 17 to 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove and let cool on a wire rack. Serve immediately, drizzled with the honey lemon glaze. Or store in a sealed container for up to 3 days.
Whisk all ingredients together until smooth. To thicken the glaze, add more powdered sugar. To thin the glaze, add more almond milk.
