Healthy Greek Yogurt and Honey Blueberry Muffins
User Reviews
4.8
99 reviews
Excellent
Healthy Greek Yogurt and Honey Blueberry Muffins
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These Healthy Greek Yogurt and Honey Blueberry Muffins use whole wheat flour and coconut sugar for a hearty base sweetened with honey. The batter includes Greek yogurt, almond milk, eggs, and oil, which combine to produce moist muffins with a tender crumb studded with juicy blueberries. The baking powder and cinnamon add lift and subtle warmth. The muffins bake to a golden finish and have balanced sweetness that highlights the fresh blueberries, making them suitable for breakfast or snacks.
Description
This recipe blends whole wheat flour with coconut sugar and baking powder, incorporating Greek yogurt, almond milk, eggs, vanilla, honey, and oil to produce a well-moisturized muffin batter. Blueberries are gently folded in to prevent crushing, preserving their shape and providing bursts of flavor throughout. Baking at 400 degrees ensures a rise and a golden crust while maintaining moistness inside.
The muffins offer a mild cinnamon warmth and a touch of honey sweetness, complemented by the slight tang of Greek yogurt. Their texture is soft yet firm enough to hold shape when eaten. These muffins can be enjoyed at breakfast or as a snack, pairing well with coffee or tea.
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Ingredients
- 2 cups whole wheat flour
- 1/3 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup Greek yogurt low-fat
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 2 egg large, at room temperature
- 1/4 cup honey
- 1/2 cup olive oil or coconut oil (use melted and slightly cooled
- 2 cups blueberries
Instructions
- Preheat oven to 400 degrees (F).
- Line a 12-cup muffin tin with paper liners; set aside.
- In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey.
- Gently fold the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in the oil. And then fold blueberries. Be sure not to over mix here.
- Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes.
- Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
4.8
99 reviews
Excellent
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