Description
Fluffy and tender healthy blueberry muffins made with Greek yogurt, whole grain flour, and low sugar. Packed with juicy blueberries and perfect for breakfast, snacks, or meal prep.
Ingredients
1 1/2 cups (180 g) white whole wheat flour or oat flour
1 cup (150 g) fresh or frozen blueberries
2 large eggs
1 cup (240 g) plain Greek yogurt
1/4 cup (60 ml) maple syrup or honey
1/4 cup (60 ml) avocado oil or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Zest of 1 lemon (optional)
Instructions
1. Preheat the oven to 375 F (190 C) and line a 12 cup muffin pan with parchment or paper liners.
2. In a medium mixing bowl whisk together the Greek yogurt, eggs, avocado oil or melted coconut oil, maple syrup or honey, and vanilla until smooth.
3. In a separate large bowl whisk together the flour, baking powder, baking soda, and salt until well combined.
4. Pour the wet mixture into the dry mixture and stir gently with a spatula until no dry streaks of flour remain. The batter should be thick and scoopable.
5. Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter, being careful not to over mix.
6. Divide the batter evenly among the 12 muffin cups, filling each cup nearly to the top for tall bakery style muffin tops.
7. Bake for 16 to 20 minutes, or until the tops are set, lightly golden, and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.
Notes
For gluten free muffins use certified gluten free oat flour instead of white whole wheat flour and add 1 extra tablespoon of Greek yogurt if the batter seems very thick.
To reduce added sugar further you can replace the maple syrup or honey with 1 medium mashed very ripe banana and increase the vanilla to 1 1/2 teaspoons.
You can use fresh or frozen blueberries. If using frozen blueberries do not thaw them first, and fold them in gently to prevent streaky batter.
Store the muffins in an airtight container at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze individually wrapped muffins for up to 3 months.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7
- Sodium: 140
- Fat: 6
- Saturated Fat: 2.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 6
- Cholesterol: 35