Servings
Font
Back
0 from 18 votes

Healthy Whole Wheat Blueberry Muffins

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

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 Muffins
Calories: 187 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
  2. In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
  3. 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.
  4. 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.
  5. Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
  6. Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
  7. 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.
  8. 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.
  9. 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.) ***
  10. 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

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

% 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.