Advent is coming up soon and I absolutely love this season. The new liturgical year always gets me excited, and my kids are getting old enough to participate in some of the studies I like to do. I have a great calendar from Kendra Tierney that starts us off on Dec 1st. I will also be doing the new Blessed is She advent study, and my oldest girls are looking forward to tea time and journaling. Plus, we can share some muffins while we talk about our loving God and what this season is all about! I hope you love this recipe.
Blueberry Muffins
You will need:
- 1 3/4 c whole wheat flour (+ 1 tbsp to toss the blueberries in)
- 1 c blueberries
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 c plain Greek yogurt
- 1/2 c maple syrup
- 1/3 c light tasting olive oil
- 2 eggs
- 2 tsp vanilla
- *optional* 2 tbsp raw or white sugar
Preheat your oven to 350*F and line a muffin tin with cups, or use a silicone muffin pan that is lightly coated with nonstick spray. This recipe makes exactly 1 dozen muffins.
In a large bowl, combine the 1 3/4 c whole wheat flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, combine the Greek yogurt, maple syrup, olive oil, eggs, and vanilla. Whisk around until completely smooth. In another small bowl, toss the blueberries with the 1 tbsp of flour. This will prevent them from sinking to the bottom of the muffin cups.
Add the wet ingredients to the dry ingredients and gently fold until it is *mostly* combined. Add in the blueberries and carefully fold until they are mixed in. Do not over mix your batter. It will become dense and your muffins will not rise or be as fluffy on the inside.
Spoon the batter into the muffin cups until each cup is equally filled. If you want, go ahead and sprinkle some raw or white sugar on the top of each muffin. This will give them a little crispy sweet topping. If you want to skip this step, it won’t make the muffins any less delicious.
Bake for 22-25 minutes or until a toothpick comes out clean when inserted. I bake mine for exactly 23 minutes and they come out perfect. 
Let them sit for 10 minutes before serving. The blueberries get super hot on the inside and will burn your mouth like crazy (speaking from experience here).
These muffins are delightfully fluffy and full of great flavor. They are perfectly sweet from the maple syrup, and the cinnamon and vanilla will fill your kitchen with a pleasant aroma. Enjoy them with some tea, coffee, or a cold glass of milk.
As always, thank you for your support.
Lots of love and many blessings,
Chelsea
Shine like lights in the world,
as you hold on to the word of life.
Philippians 2:15
The Catholic Kitchen 