Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffin Recipe*


  • 3 cups whole wheat flour
  • 2 cups of yogurt
  • 2 eggs
  • 1 cup of blueberries (these can be either fresh or frozen)
  • 1 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1/4 cup Rapadura
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter
  • 2 teaspoons baking soda

Combine flour and yogurt in a bowl, cover with a dish cloth and leave in a warm place to soak for 24 hours. Add in the rest of the ingredients listed above and pour into lined or greased muffin tins. Bake for 1 hour in the oven at 325 degrees. Yield: 15 muffins

*Adapted from basic muffin’s recipe (p. 482) in Nourishing Traditions by Sally Fallon and Mary G. Engig


3 thoughts on “Whole Wheat Blueberry Muffins

  1. Christina says:

    Hi Grace-

    I don’t have maple syrup or rapadura. I was going to use honey instead of the maple syrup- do you think it’ll still work to replace all the sugar with honey? Or maybe I should just do 1/4 cup honey and 1/4 cup of brown sugar. Your thoughts?


    • Grace says:

      You could just use 1/2 cup of honey instead of the maple syrup and Rapadura. My rule of thumb is not to substitute in any more than 3/4 to 1 cup of liquid sweetener in a recipe. If I need more than that, then I use Rapadura (or some other type of non-liquid sweetener). Hope it turns out well!

  2. Julie says:

    Thanks for this recipe,
    Just made these muffins and to me they tasted “natural and healthy”. So I thought I’d have to make an icing topping for them so my son would eat them,(figured they would still be healthier than store bought) he actually really likes them just as they are. I just spread some grassfed butter on them. Yay!
    Maybe we are actually making some progress with the “change”.

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