Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

Name: Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1/2 cup milk (120g); 1/2 cup greek yogurt (112g); 1/2 cup honey (168g); 2 large eggs; 1.5 tsp vanilla extract; 1 Tbsp baking powder; 1/2 tsp each salt & cinnamon; 2 cups white whole wheat flour (240g); 1/2 cup unsalted butter; 2 cups blueberries (280g); 2 Tbsp white cane sugar

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Calories
224 kcal
Course
Breakfast
Cuisine
International

Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

Heidi Hunt

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These Blueberry Greek Yogurt Muffins are packed with healthy whole grains and fiber (and with 5g of protein each!) The Greek yogurt and honey keeps them tender and sweet, all made in one bowl in less than 30 minutes!

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Ingredients

Servings

1/2 cup milk (120g) (I used almond)
1/2 cup greek yogurt (112g) 2%
1/2 cup honey (168g)
2 large eggs
1.5 tsp vanilla extract
1 Tbsp baking powder
1/2 tsp each salt & cinnamon
2 cups white whole wheat flour (240g) (see notes)
1/2 cup unsalted butter melted
2 cups blueberries (280g) fresh or frozen, plus more for topping
2 Tbsp white cane sugar for muffin tops

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Instructions

Preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray or line with liners.
Wash and dry blueberries well then add to a small bowl and toss with a little bit of flour.
In a large bowl, whisk together the milk, greek yogurt, honey, eggs and vanilla.
Add the baking powder, salt, cinnamon and flour and mix with a rubber spatula until combined.
Stir in the butter. Then fold in the blueberries.
Spoon batter evenly into the prepared muffin pan. Sprinkle with cane sugar and top with extra blueberries.
Bake for 18-20 minutes, or until a toothpick inserted comes out mostly clean. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely.

Notes

Ingredients & substitutions
Milk: 2%, fat-free, almond milk, etc. all work for this recipe. Amount is so small that nutrition changes minimally between them.
2%, fat-free, almond milk, etc. all work for this recipe. Amount is so small that nutrition changes minimally between them.
Yogurt: 0%, 2%, and full fat Greek yogurt all work for this recipe.
0%, 2%, and full fat Greek yogurt all work for this recipe.
Honey: Honey can be subbed for pure maple syrup or sugar-free pancake syrup for lower sugar.
Honey can be subbed for pure maple syrup or sugar-free pancake syrup for lower sugar.
Flour: You can use white whole wheat flour or all-purpose flour. If using 100% whole wheat flour, use 1 cup whole wheat flour (120g) + 1 cup all-purpose flour. Use a 1:1 gluten-free all-purpose flour if needed.
You can use white whole wheat flour or all-purpose flour. If using 100% whole wheat flour, use 1 cup whole wheat flour (120g) + 1 cup all-purpose flour. Use a 1:1 gluten-free all-purpose flour if needed.
Butter: can also use melted coconut oil or canola oil. For lower fat, reduce butter to 1/4 cup and add 1/4 cup mashed banana or applesauce.
can also use melted coconut oil or canola oil. For lower fat, reduce butter to 1/4 cup and add 1/4 cup mashed banana or applesauce.
Blueberries: If using frozen blueberries, keep frozen until ready to mix into batter.
If using frozen blueberries, keep frozen until ready to mix into batter.

Nutrition Information

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Serving 1muffin Calories 224kcal (11%) Carbohydrates 30.3g (10%) Protein 5g (10%) Fat 9.2g (14%) Saturated Fat 5.1g (26%) Cholesterol 21.2mg (7%) Fiber 2.1g (8%) Sugar 17g (34%)