Healthy Blueberry Breakfast Muffins

I'm finding myself posting a second baked good so soon after this cake. Though it's not a bad thing, I suppose I should strive for more variety. In reality these muffins aren't dessert-like at all, they're quite the opposite, a worthy way to start the day. They're composed of whole ingredients like white whole wheat flour, coconut oil and cinnamon. The maple and sucanat make them refined sugar-free. And of course, the blueberries bring in the greatness of summer. 

I made these with the help of little hands, a nice morning activity for both of us. And though I prefer not turning my oven on in the sweltering summer, it's not so bad if you have a place to retreat to that hopefully includes a cool A/C. It's especially gratifying when said little person runs off to get a muffin as soon as they're out of the oven.

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Whole Wheat Blueberry Muffins

190g white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 eggs

1/3 cup maple syrup

1/3 cup sucanat or light brown sugar

140g coconut oil

1 teaspoon vanilla extract

1 cup blueberries

directions,

Preheat oven to 350F.

In a medium bowl, combine the flour, baking powder, salt and cinnamon. In a different bowl, beat the eggs, sugar, maple syrup, coconut oil and vanilla. Whisk the flour mixture into the wet ingredients and mix until just combined. Add the blueberries and give it another turn until evenly distributed in the batter.

Using an ice cream scoop or a 1/4 cup measuring spoon, scoop and pour the batter into a muffin tin. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool and enjoy.