Blueberry Maple Muffins

These muffins are delicious and healthy!
If your following the 21 day fix container system this recipe comes right from the program created by Autumn Calabrese. 
If your like me and you don't have all purpose flour so use 3/4 cup of almond flour instead.


1 cup whole wheat flour 

3/4 cup all purpose flour 
3/4 cup almond flour

1/4 cup wheat germ  

1 1/2 baking powder 

1/2 tsp baking soda 

1/4 tsp sea salt (himalayan salt)

1 tsp ground cinnamon 

2 large eggs 

1 tsp pure vanilla extract 

1/2 cup pure maple syrup 

1 cup low fat buttermilk 

1/4 cup coconut oil melted 

2 cups blueberries 


Preheat the oven at 375 degrees 

Use a muffin plan and place liners in each cup

In a large bowl place all the dry ingredients till combined. Whole wheat flour, all purpose flour OR almond flour, wheat germ, baking powder, baking soda, sea salt and cinnamon.

In the second bowl combine all the wet ingredients. Eggs, vanilla extract, pure maple syrup, buttermilk and coconut oil.

Add flour mixture to egg mixture and combine. 

Fold in the blueberries 

Fill the muffin pan with each one 1/4 full 

Bake in your preheated oven for 15-16 minutes 

Cool and enjoy 

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