Healthy Blueberry Muffins

These healthy blueberry muffins are soft, moist and delicious! They are made with whole wheat flour and Greek yogurt, and naturally sweetened with maple syrup.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 224

Author Lily Ernst

Ingredients

2 cups (220g) whole wheat pastry flour
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup (125ml) avocado oil or extra-virgin olive oil
1/2 cup (125ml) maple syrup or honey
2 large eggs
1 cup plain Greek yogurt
1 tsp vanilla
1 cup blueberries fresh or frozen
1 Tbsp coarse raw sugar for sprinkling on top optional

Instructions

Preheat oven to 400F and line a muffin pan with paper liners.
In a large bowl, toss together the whole wheat pastry flour, baking powder, ground cinnamon, and salt. Set aside.
2 cups (220g) whole wheat pastry flour, 1 Tbsp baking powder, 1 tsp ground cinnamon, 1/2 tsp salt
In a medium bowl, whisk together the avocado oil (or extra-virgin olive oil), maple syrup (or honey) and eggs.
1/2 cup (125ml) avocado oil or extra-virgin olive oil, 1/2 cup (125ml) maple syrup or honey, 2 large eggs
Whisk in the plain Greek yogurt, and vanilla extract.
1 tsp vanilla, 1 cup plain Greek yogurt
Add the wet ingredients to the dry ingredients and stir together until just combined. Fold in the blueberries.
1 cup blueberries
Divide the batter into the prepared muffin pan. Sprinkle with coarse sugar if using. Bake at 400F for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge.

How to freeze - Place the completely cooled muffins in a freezer-friendly container or ziplock bag, label and date, and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350F for 5-10 minutes.

Substitutions:

Whole wheat pastry flour - You can substitute with white whole wheat flour or half and half regular whole wheat flour and all-purpose flour.
Avocado oil - You can replace with extra-virgin olive oil, vegetable oil or melted unsalted butter.
Maple syrup - You can use honey as well, but the maple syrup flavor pairs really well with the cinnamon and whole wheat flour in this recipe.
Greek yogurt - You can use Skyr or any kind of thick yogurt.
Blueberries - Fresh is best, but you can use frozen blueberries. Do not thaw and just add a few extra minutes to the baking time.

Nutrition