Description
These Healthier Blueberry Greek Yogurt Muffins are moist, fluffy, and packed with protein. They use whole wheat flour and honey for a guilt-free breakfast or snack.
Ingredients
- 2 cups white whole wheat flour (or whole wheat pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup plain Greek yogurt (whole milk or 2% preferred)
- 1/2 cup honey or pure maple syrup
- 2 large eggs, room temperature
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/4 cup milk (dairy or almond), if needed to thin batter
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (to toss with blueberries)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or spray lightly with non-stick spray.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl until well combined.
- In a separate medium bowl, whisk the Greek yogurt, honey, eggs, melted oil, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula just until the flour disappears; do not overmix.
- If the batter is too thick to stir, add the milk one tablespoon at a time until it reaches a scoopable consistency.
- Toss the blueberries with the 1 tablespoon of flour in a small bowl to prevent them from sinking.
- Gently fold the blueberries into the batter, taking care not to crush them.
- Divide the batter evenly among the muffin cups, filling them almost to the top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze individually wrapped muffins for up to 3 months.
- Do not overmix the batter to prevent dense muffins.
- Room temperature eggs and yogurt help the ingredients emulsify better.
- If using frozen blueberries, rinse them in cold water until the water runs clear before tossing in flour.
- Fill empty muffin cups with a small amount of water if baking less than a dozen to promote even baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American