Healthy Blueberry Muffins are moist, sweet, and incredibly delicious! For breakfast or as a snack, we love this healthy blueberry muffin! The Greek yogurt filled with protein keeps these muffins moist and the honey makes them satisfyingly sweet.
Another special thing about this recipe: the blend contains a whole 1/4 cup of honey! We loooooooove honey over here, and I LOVE that in every bite of these blueberry muffins, you may actually taste the sweet golden honey flavor. These are sure to be a hit in your life for any honey lovers!
Now, because nothing is worse than a dry muffin, I added to the batter an entire cup of rich, creamy, protein-packed Greek yogurt. This adds intense moisture and guarantees that warm, fluffy muffins would be left with you. In the recipe, there is also a splash of milk, and based on your dietary / taste preferences, you might opt to use anything from whole to skim.
These muffins come together super quickly, and in the oven, they just take fifteen minutes! Also, they freeze very well, so and you’ll save any for another day, you also might pop half the batch in the freezer. I often think muffins taste best on day one, specifically fresh out of the oven, but if you store them in an airtight container, they would remain fresh for up to 3 days.
Healthy Blueberry Muffins
Healthy Blueberry Muffins are moist, sweet, and incredibly delicious! For breakfast or as a snack, we love this healthy blueberry muffin! The Greek yogurt filled with protein keeps these muffins moist and the honey makes them satisfyingly sweet.
Prep: 15 mins
Cook: 15 mins
Inactive: 5 mins
Total: 35 mins
Yield: 12 muffins
Ingredients
2 cups of whole wheat flour
1 tablespoon of baking powder
1/3 cup of coconut sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup of low-fat Greek yogurt
1 teaspoon of vanilla extract
1/2 cup of almond milk
2 large eggs, at room temperature
1/4 cup of honey
1/2 cup of olive OR coconut oil if using coconut oil, ensure it’s melted and slightly cooled
2 cups of blueberries
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Pearl
To recipespfholly, I love blueberries in all assorted desserts, however, I am doing away with dairy, and I was wondering if plant base butter and non-dairy can be used ? Also, will other baking flour mixture be okay to take the place of wheat flour? I’ve been following your web site and do like your other recipes that are vegan. Thank you!
Pearl Doran