These blueberry ginger muffins are 100% whole wheat and made with wild blueberries and Greek yogurt for a healthy, superfood packed breakfast or snack.
Before we left for Mexico, Ulysses got a cold, my sister in law was sick for the first couple days of vacation and then my brother caught her cold the last two days.
On the airplane, it felt like literally every single person was either coughing, sneezing or sniffling and I just wanted to go bubble myself up in my hoodie away from all the damn germs!
I think I used more hand sanitizer Saturday alone in the 12 hours of travel time it took to get home than I have all year long.
Miraculously (let’s hope I’m not jinxing myself), I’ve somehow avoided sickness so far this season.
Either I’m on a lucky streak or all those burpees on the gym floor, face to face with other people’s shoes, sweat and god knows what else have boosted my immune system with something akin to anti-sickness superpowers.
Wild blueberries make berry cravings in the middle of winter possible. Or at least possible without paying and arm and a leg for out of season, gross tasting fresh berries from another hemisphere.
This tiny superfood fruit is packed with antioxidants even more so than a traditional blueberry because of the harsh growing conditions they thrive in (they’re native to places like Maine and Canada).
They’re frozen upon harvest and almost always sold that way, making things like blueberry ginger muffins in the middle of January not only possible but still just as delicious as if it were mid-summer.
I’ve been loving Greek yogurt in baked goods lately (like these Greek yogurt Christmas morning muffins – not just for Christmas though!) and decided to go that route along with whole wheat flour to really make these one heck of a nutrient powerhouse breakfast or snack.
The touch of ginger helps balance the sweetness making the overall flavor something so perfect it almost makes me wish for a little sniffle for an excuse to whip up another dozen.
Love these whole wheat wild blueberry ginger muffins?
- 2 cups whole wheat white flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped crystallized ginger (candied ginger)
- 2 eggs
- 6 ounces 0% plain Greek yogurt
- 2/3 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tablespoon vanilla bean paste
- 2 cups frozen wild blueberries
- turbinado sugar for topping (*optional)
- Preheat oven to 400 degrees. Grease a muffin tin with baking spray.
- Combine flour, baking powder, salt, spices and crystallized ginger in a medium bowl and whisk together.
- Whisk together eggs, yogurt, almond milk, maple syrup, coconut oil and vanilla bean paste in a small bowl.
- Add the wet ingredients to the dry and stir until combined.
- Place the wild blueberries in a fine mesh strainer and rinse under cold water to thaw until the water runs almost clear. Shake excess water off and add the blueberries to the batter and gently fold in.
- Scoop the batter evenly into 12 muffin tins.
- Top with turbinado sugar if using.
- Bake for about 20 minutes until muffins are springy to the touch and just starting to brown around the edges.
- Remove from oven, let cool in tin for 5 minutes before removing to a cooling rack.