Healthy Whole Wheat Blueberry Muffins
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5.0
18 reviews
Excellent
Healthy Whole Wheat Blueberry Muffins
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The BEST Healthy Whole Wheat Blueberry Muffins - Fluffy, moist, tender, naturally sweetened and made with Greek yogurt! These are the BEST healthy blueberry muffins and they're under 200 calories! | #Foodfaithfitness | #Wholewheat #healthy #Greekyogurt #muffins #wholegrain
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Ingredients
- 1 3/4 Cup + 1/2 tsp white whole wheat flour (210g) divided * (See notes for gluten free)
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 3/4 Cup coconut sugar
- 1/2 Cup + 2 Tbsp Bulgarian Style Buttermilk
- 1/2 Cup Full fat (5%) Plain Greek Yogurt **
- 1/4 Cup coconut oil, melted (at room temperature)
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 Cup fresh blueberries
- 1 Tbsp Raw organic cane sugar
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Instructions
- In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
- In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
- Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
- In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
- Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
- Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
- Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
- Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
- Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
- DEVOUR!
Notes
- *Please weigh your flour to ensure accurate results
- ** Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won't taste the same
- *** as with most baked goods, these taste better when they have cooled completely for a few hours!
- TO MAKE GLUTEN FREE:
- Use 2 Cups of GF oat flour (212g) and keep the rest the same!
Nutrition Information
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Calories
187kcal
(9%)
Carbohydrates
26.6g
(9%)
Protein
4.5g
(9%)
Fat
7.2g
(11%)
Saturated Fat
4.6g
(23%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.6g
Cholesterol
35mg
(12%)
Sodium
79mg
(3%)
Potassium
18mg
(1%)
Fiber
2.1g
(8%)
Sugar
15.3g
(31%)
Vitamin A
85IU
(2%)
Vitamin C
2.1mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 26.6g | 9% |
| Protein | 4.5g | 9% |
| Fat | 7.2g | 11% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.6g | 3% |
| Cholesterol | 35mg | 12% |
| Sodium | 79mg | 3% |
| Potassium | 18mg | 0% |
| Fiber | 2.1g | 8% |
| Sugar | 15.3g | 31% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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