It is important to eat breakfast.  Most days I have green tea and oatmeal (if in a rush a few of these) but left to cravings, I would eat muffins with coffee every day.  Instead of every day, I treat myself every once and awhile to a hot cup of coffee and a warm pastry.

I love this recipe because it takes the unhealthy ingredients as low as they can go while making a muffin that still tastes delicious.  2 tablespoons of butter, plain non fat yogurt, whole wheat flour, and only 1/2 cup of brown sugar are a healthy compromise to sour cream, 1 stick of butter, regular flour, and the 1 cup of sugar found in many standard muffin recipes.

The original recipe makes an 8″ cake but I wanted to share so baked them into muffins.  This recipe will yield 12 muffins but  if you want the dramatic store bought look of a jumbo muffin with a huge crown, the key is to add more batter to the muffin cups.  I added more blueberries and only made 10 muffins, so the tops would crown over and look professionally made.

Blueberry Coffee Cake Muffins
Recipe adapted from Ellie Krieger 

Cooking spray

1 cup all-purpose flour

1 cup whole-wheat pastry flour or regular whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans

1/2 cup packed brown sugar

2 tablespoons butter, at room temperature

2 tablespoons melted coconut (or canola) oil

2 large eggs

1 teaspoon vanilla extract

1 cup plain nonfat yogurt

1 1/2 cups blueberries, fresh or frozen (no need to defrost)

Directions