Greek Yogurt Blueberry Muffins
Greek Yogurt Blueberry Muffins
Ingredients
- 1 1/2 cups whole wheat flour, or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- 1/3 cup honey, or maple syrup
- 1/4 cup oil, olive, avocado, or melted coconut oil
- 2 eggs, large
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
⏱️ 2 min•🌡️ 180
- 2
In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
⏱️ 2 min
- 3
In another bowl, whisk together the honey or maple syrup, oil, eggs, Greek yogurt, and vanilla extract until smooth.
⏱️ 3 min
- 4
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter.
⏱️ 2 min
- 5
Gently fold in the fresh or frozen blueberries lightly.
⏱️ 1 min
- 6
Divide the batter evenly into the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180
- 7
Let the muffins rest in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Blueberry Muffins
- 1 1/2 cups whole wheat flour, or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- 1/3 cup honey, or maple syrup
- 1/4 cup oil, olive, avocado, or melted coconut oil
- 2 eggs, large
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
⏱️ 2 min•🌡️ 180 - 2
In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
⏱️ 2 min - 3
In another bowl, whisk together the honey or maple syrup, oil, eggs, Greek yogurt, and vanilla extract until smooth.
⏱️ 3 min - 4
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix the batter.
⏱️ 2 min - 5
Gently fold in the fresh or frozen blueberries lightly.
⏱️ 1 min - 6
Divide the batter evenly into the prepared muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
⏱️ 20 min•🌡️ 180 - 7
Let the muffins rest in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min