Blueberry Yogurt Muffins
User Reviews
4.7
87 reviews
Excellent
Blueberry Yogurt Muffins
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These blueberry yogurt muffins are made with whole wheat flour, Greek yogurt, maple syrup and studded with fresh blueberries. They're perfectly moist and fluffy and absolutely delicious.
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Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs at room temperature
- 1 cup plain whole milk Greek yogurt at room temperature
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup unsweetened almond milk at room temperature
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries plus more for topping
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Add 1 Tablespoon of the batter to the bottom of the muffin liners.
- Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven't tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe!
- Blueberries: You can totally use frozen blueberries if that's all you have on hand. No need to defrost before baking.
Nutrition Information
Show Details
Serving
1muffin
Calories
188kcal
(9%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Cholesterol
37mg
(12%)
Sodium
213mg
(9%)
Potassium
63mg
(2%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 188kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 63mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
87 reviews
Excellent
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