Maple Berry Muffins

Maple Berry Muffins

My kids LOVE berries. I mean whats not to love? They taste great and are really good for you. They have tons of antioxidants to keep us healthy and feeling great. I choose to purchase organic berries because of all the pesticides and herbicides used in conventional farming. A great way to get organic berries at a better price is to buy them frozen. Kroger sells their Simple Truth brand of frozen blueberries and raspberries for a fraction of the cost of fresh berries.

Another benefit of frozen blueberries versus fresh is that the levels of vitamins and antioxidants in frozen are higher. This is because while they sit in your fridge they start to degrade. Freezing them preserves them in their fresh picked state. You can read more about this hereΒ if you are interested in the science behind it.

Making these muffins is simple. I like to make a batch on a Sunday so we canΒ eat them for breakfast throughout the week (if they last that long). They are very tasty, my kids love them. They are great for a quick and healthy breakfast on busy weekday mornings. I have been using these Large Baking Cups by If You Care to line my muffin pan. They are amazing! Nothing sticks to them.


2 cups organic flour (whole wheat or all-purpose)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 TBS organic ground flaxseed

1 TBS melted coconut oil

1 large pastured egg

1 tsp vanilla

1/2 cup maple syrup

1/2 cup plain greek yogurt

1/2 cup almond milk

2 cups frozen blueberries and raspberries

  1. Preheat your oven to 350 degrees and line your cupcake pan with cupcake liners. Put your egg (still in it’s shell) in a bowl full of warm water to bring it up to room temperature.
  2. In a medium bowl mix together the flour, baking powder, baking soda, ground flaxseed, and salt. In a large bowl mix together the coconut oil, egg, and vanilla. Stir in the maple syrup, yogurt, and milk. Mix until there are no more lumps. Add half the flour mixture to the liquid ingredients and mix until incorporated. Add the rest of the flour and finish mixing. Once it is all mixed together fold in the berries. The batter will be thick and sticky.
  3. Fill the muffin cups and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a couple minutes before putting them on a wire rack to cool completely.

The inspiration for these muffins was found on Amy’s Healthy Baking.

It’s What Works For UsΒ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to I only recommend products that I personally use and love!

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I'm a working mom with two adorable (and completely menacing) children. I do my best to make healthy foods and chemical free self care items for my family. Here I share with you, what works for us!

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