Light and Fluffy Blueberry Muffins
These lighter bakery-style blueberry muffins take me right back to slow summer mornings as a kid — the smell of fresh muffins coming from the kitchen and Wimbledon on the TV.
Makes: 12 muffins
Ingredients
2 tbsp butter, softened
1/3 cup coconut sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup unsweetened applesauce
1 cup nonfat Greek yogurt (or whole for extra richness)
1–2 tbsp milk (start with 1 tbsp; add second only if batter seems too thick)
1 ¾ cups organic all-purpose flour (or a 1:1 gluten free blend)
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 ½ cups blueberries
Optional: 1 scoop Equip collagen or unflavored grass-fed beef protein powder (use code CAROLINEKAILWELLNESS for 15% off)
Optional topping: a sprinkle of coconut sugar
Instructions
Preheat oven to 425°F. Line or grease a 12-cup muffin tin.
Attach the paddle attachment to your KitchenAid mixer.
In the mixer bowl, cream the butter and coconut sugar on medium speed for about 1 minute, until combined and slightly fluffy.
Add the eggs, applesauce, and vanilla. Mix until smooth.
Mix in the Greek yogurt. Then add 1 tbsp milk to loosen the batter. If the batter still feels overly thick or dry, add the second tablespoon of milk.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and protein powder or collagen (if using).
With the mixer on low, add the dry ingredients to the wet. Mix just until combined.
Remove the bowl from the mixer and gently fold in the blueberries using a spatula.
Scoop the batter into the muffin cups, filling nearly to the top. Sprinkle with sugar, if desired.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (don’t open the oven) and bake another 13–15 minutes, or until golden and a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm with a pat of butter.
