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
Instructions
1. Preheat the oven to 400° F.
2. With paper liners line a 12-cup muffin tin; set aside.
3. Whisk together the flour, sugar, baking powder, salt, and then the cinnamon in a big bowl; set aside.
4. Whisk the yogurt, milk, vanilla, eggs, and honey together in a medium bowl.
5. Fold the wet mixture gently into the flour mixture, and fold till mixed using a spatula, make sure to mix just until all the flour disappears.
6. Fold the oil in. And then fold the blueberries, and make sure there’s no mixing over here.
7. Equally divide the batter into the prepared muffin tin, put the pan in the oven, and bake for almost 15 minutes.
8. Before carefully moving them to a cooling rack to cool entirely, allow the muffins to cool for almost 5 minutes in the pan.
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