Description
Healthy Blueberry Muffins with Greek Yogurt are a delightful blend of wholesome ingredients, bursting with flavor and packed with nutrients. They are a guilt-free treat perfect for breakfast or a snack.
Ingredients
- Whole wheat flour – 1 ½ cups (180 g)
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Eggs – 2 large
- Honey – ⅓ cup (100 g)
- Greek yogurt – 1 cup (240 g)
- Vanilla extract – 1 teaspoon
- Fresh blueberries – 1 cup (150 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the muffin tin by lining it with paper liners or spraying it with cooking spray.
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, beat the eggs and then add honey, Greek yogurt, and vanilla extract, mixing until smooth.
- Gently fold in the blueberries into the wet mixture.
- Fill the muffin tins about ¾ full with the batter using an ice cream scoop.
- Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free option, substitute whole wheat flour with almond flour or a gluten-free blend.
- Frozen blueberries can be used; toss them in flour before adding to the batter to prevent sinking.
- Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Healthy, Blueberry Muffins, Greek Yogurt, Guilt-Free, Breakfast