Little Ruthie’s Mini Blueberry Muffins

Name: Little Ruthie’s Mini Blueberry Muffins
Yield: Serves 12
Ingredients: ⅔ cup (134 g) coconut sugar or sugar in the raw; 1½ cups (420 g) Greek yogurt or silken tofu; 1½ cups (195 g) whole wheat flour or one-to-one gluten free flour; ¼ tsp. (1.4 g) salt; 1½ tsps. (7 g) baking powder; ¼ tsp. (1.5 g) baking soda; 6 tbsps. (90 ml) melted coconut oil or olive oil, plus more for greasing pans; 2 tsps. (8 g) lemon zest (grated from the skin of 1 medium lemon); 2 cups (380 g) fresh or frozen blueberries, strawberries, or bananas, finely chopped; 1 large egg

Preparation info

Serves
12

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

These taste so much like those little white bags of blueberry muffins we all love so much, but you and your picky eater friends will have no clue that there’s an added boost of protein baked into the batter.

Ingredients

6 tbsps. (90 ml) melted coconut oil or olive oil, plus more for greasing pans
1½ cups (

Cake
Vegetarian

Method

Preheat oven to 425°F (220°C). Grease a mini cupcake pan.
In a large bowl, mix oil, Greek yogurt, sugar, lemon zest, egg, baking powder, baking soda, and salt. Mix well until combined. In a separate bowl, toss together blueberries and flour until each