Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

This muffin recipe uses white whole wheat flour combined with Greek yogurt, milk, and honey for a balanced, moist texture with gentle sweetness. Eggs and vanilla provide structure and flavor, while baking powder and cinnamon add leavening and warmth. The blueberries are tossed in flour before folding in to prevent sinking. Melted butter enriches the batter and contributes to tenderness.

After preparing the batter in one bowl, muffins are portioned and topped with extra blueberries and white sugar for a crunchy sugary crust. Baking at 375°F for 18-20 minutes produces muffins that are soft and moist, with a lightly scented crumb enhanced by the cinnamon and vanilla.

This recipe's ingredients can be adapted with different milks, yogurt fat levels, or flour blends. Substitutions such as maple syrup or sugar-free syrup for honey, and partial oil or fruit puree for butter, allow versatility based on dietary preferences. Frozen blueberries can be used if kept frozen until mixing to avoid color bleeding.

Various milk types including 2%, fat-free, or almond milk work well with minimal flavor difference.Greek yogurt fat content from 0% to full fat is acceptable without affecting results significantly.Honey can be replaced with pure maple syrup or sugar-free syrup for less sugar.Use white whole wheat or all-purpose flour; for full whole wheat, mix half whole wheat with half all-purpose.Melted coconut oil or canola oil are alternatives to butter, with fat reductions possible by substituting mashed banana or applesauce for part of the fat.If using frozen blueberries, keep frozen until just before folding into the batter to preserve color and texture.