Blueberry Yogurt Muffins
User Reviews
4.7
Blueberry Yogurt Muffins
Description
Blueberry Yogurt Muffins are made by combining dry ingredients like whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon. Separately, wet ingredients including eggs, Greek yogurt, melted coconut oil, maple syrup, almond milk, and vanilla extract are whisked together. The wet mixture is gently folded into the dry ingredients to avoid overmixing, and blueberries are folded in. Baking in a muffin tin at 400°F for 18-20 minutes results in muffins that are moist yet hold their shape, with occasional pockets of blueberry burst.
The cinnamon adds a pleasing warmth without overpowering the blueberry flavor, and the Greek yogurt contributes moisture and a slight tang that brightens the muffins overall. These muffins store well at room temperature for a few days, longer under refrigeration, and freeze well for later use.
Variations in the notes clarify that frozen blueberries can be used, and substitutions are available for flour type, dairy or plant-based yogurt, and sweeteners, allowing flexibility based on dietary needs or pantry contents.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 2 large egg at room temperature
- 1 cup Greek yogurt at room temperature, plain, whole milk
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup almond milk at room temperature, unsweetened
- 1 teaspoon vanilla extract
- 1 heaping cup blueberries plus more for topping, fresh
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
- Frozen blueberries can be used without defrosting, simplifying preparation.
- Substitute whole wheat pastry flour with white whole wheat, all-purpose, or a flour blend as preferred.
- Greek yogurt may be replaced with vegan yogurt for a dairy-free option.
- Maple syrup can be substituted with agave, honey, or monk fruit sweetener.
- Any dairy or non-dairy milk works in this recipe, such as almond, soy, oat, or cow's milk.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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