Blueberry Muffin Power Poppers

Blueberry Muffin Power Poppers .

I hate to be the bearer of bad news, but back to school is here! And back to school means starving kids when they get home from school! These make for the perfect grab and go snack for your kids after school snack.

I am super obsessed with summer fruits, especially fresh Georgia Blueberries.  Peak Georgia Blueberry season is Mid- April through the end of July. Even though it’s August, delicious blueberries are still in stores, just ready to be eaten. Muffins are one of my top food groups, sadly the majority of muffins are loaded with not so good for you ingredients. I wanted to re-invent the blueberry muffin. I wanted to knock out the refined white sugar, white flour and butter.  I know, I know..no butter??? Believe me, you won’t miss it in the scrumptious little Blueberry Muffin Power Poppers.
Coconut sugar is used in place of white.
White Whole Wheat Flour is used in place of white flour.
Coconut Oil took place of butter.
I added oatmeal for fiber and Greek Yogurt for protein.
Flax seed were also used to boost the nutrition. 

My family was soon obsessed with these, that I made 2 batches in one week!!
 While your already sitting at your computer, go check out the Produce Bites Blog brought to you by Georgia Fruit & Vegetable Growers Association. You will find yummy recipes, facts, when fruits and veggies are in season, tips & trick and much more!  

Please please please limit your items in those interior rows of your grocery store. That is where you will find the majority of the unhealthy processed foods. Stick to the outside isles, that’s where you will most likely find your fruit and veggie section. My theory is if you but it enough, your kids will eventually try it and hopefully love it. Fruits and vegetables are so easy to wash and cut up for a snack or a meal! I dont think I have ever head anyone say, “I got fat from eating to many fruits and vegetables!”

These healthy muffins are simple to make..

These are the dry ingredients.

Blueberry Muffin Power Poppers
.
Here are your wet ingredients
.
Blueberry Muffin Power Poppers

.

Whisk the dry together well 

.

Blueberry Muffin Power Poppers
.
Blueberry Muffin Power Poppers .

Your wet ingredients 

.

Blueberry Muffin Power Poppers
.
Mix well
.
Blueberry Muffin Power Poppers .

Add the wet to the dry 

. Blueberry Muffin Power Poppers
.
Mix until just combined
.
Blueberry Muffin Power Poppers .

Fold in the blueberries 

. Blueberry Muffin Power Poppers
.
Put into a mini muffin tin lined with paper liners

.
Blueberry Muffin Power Poppers . Blueberry Muffin Power Poppers
.

5.0 from 1 reviews
Blueberry Muffin Power Poppers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 38
 
A healthy blueberry muffin that doesn't taste healthy!
Ingredients
  • 1½ cups White Whole Wheat Flour
  • 1 cup coconut Sugar
  • ½ cup Quick Cooking Oats
  • 3 tablespoons Milled or Ground Flax Seeds
  • 1½ teaspoon Baking Powder
  • 1½ teaspoon Baking Soda
  • ½ teaspoon Coarse Kosher Salt
  • ½ cup Coconut Oil, melted
  • ½ cup Plain Lowfat Greek Yogurt
  • ½ cup Milk
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1¼ cup Fresh Blueberries
Instructions
  1. Preheat oven to 400.
  2. Bring eggs, milk and yogurt to room temperature.(take out 30 minutes prior to cooking)
  3. Line a mini muffin tin with paper mini muffin liners
  4. In a large bowl, thoroughly whisk together, flour,coconut sugar,oats,flax seeds,baking powder,baking soda and kosher salt.
  5. In a separate medium bowl, whisk together coconut oil, yogurt, milk, eggs and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and mix with a rubber spatula. (do not over mix)
  7. Carefully fold in blueberries.
  8. Batter will be thick.
  9. With 2 spoons, spoon batter into cups. Fill ¾ full.
  10. Bake 15 minutes, or until a toothpick comes out clean.
  11. Allow to cool prior eating or blueberries may stick to wrapper.
  12. Store at room temperature in a covered container.
Notes
Makes 38 muffins.
Coconut sugar can be found in your health food section of your grocery store.
Bringing the milk, yogurt and eggs to room temperature. This is necessary so the melted coconut oil does not solidify as soon as you mix them together.

*This post is sponsored by Georgia Fruit and Vegetable Growers Association*

Comments

  1. 1

    I love that you used white whole wheat flour! It’s SO great for baking!
    Blueberry muffins are always so delicious, and I love how healthy these are! pinned!

  2. 3

    I can see why you made 2 batches of these for your family in one week. Blueberry season is my favorite of the fruit seasons. I will be making these soon.

  3. 5

    You know what’s funny? I never thought to make muffins for an after school snack. How silly is that? They’re the perfect idea!! Totally doing that this week – we go back tomorrow!

  4. 7

    HOORAY FOR BACK TO SCHOOL!! Love these little muffins — Jon David’s favorite!!

  5. 9

    Love the healthy changes you made! These look amazing!

  6. 11

    What a great idea for an after school snack! My daughter is going to full day for the first time this year, and I have been stressing about lunches, so I think I’ll stick one of these in her lunch as well!

    • 12

      Oh Deborah, lunches are the worst. Our school doesn’t offer lunch, so I have to pack them lunch every day. It becomes a struggle, espicially when they come home with their lunchbox still full of the food you packed them!!!!

  7. 13

    These little muffin poppers are calling my name! Love that you made them super healthy and whole wheat….yum!

  8. 15

    Wowee! Your photos are beautiful. Those are definitely the best blueberry muffins I’ve ever seen 🙂

  9. 17

    These look oh so yummy!! I am a big fan of blueberry muffins…