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Healthier Blueberry Greek Yogurt Muffins

Healthier Blueberry Greek Yogurt Muffins

Craving something sweet yet wholesome? These Healthier Blueberry Greek Yogurt Muffins are perfect for breakfast or as a snack. Bursting with juicy blueberries and made with creamy Greek yogurt, these muffins are both delicious and nutritious. Treat yourself to this easy recipe tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups All Purpose Flour For structure
  • 1 teaspoon Baking Powder Leavening agent
  • 0.5 teaspoon Baking Soda Works with yogurt
  • 0.5 teaspoon Cinnamon Adds flavor
  • 0.5 teaspoon Kosher Salt Balancing flavor
  • 1 cup Plain Greek Yogurt Adds moisture and protein
  • 0.5 cups Pure Maple Syrup Natural sweetener
  • 0.33 cups Extra Virgin Olive Oil Richness and healthy fats
  • 2 large Large Eggs Binding and structure
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 0.5 teaspoon Almond Extract Optional for depth
  • 1.5 cups Fresh Blueberries Star ingredient
  • 1 tablespoon All-Purpose Flour Toss with blueberries
  • 1 tablespoons Granulated Sugar Optional topping

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Step 1: Preheat your oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray them with nonstick cooking spray.
  2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
  3. Step 3: In another bowl, whisk together the yogurt, maple syrup, olive oil, eggs, vanilla, and almond extract until smooth.
  4. Step 4: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon until just combined.
  5. Step 5: Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
  6. Step 6: Divide the batter evenly into the muffin liners, filling them to the top.
  7. Step 7: Optionally, sprinkle sugar on top of each muffin.
  8. Step 8: Bake at 425 degrees F for 7 minutes. Then reduce the temperature to 350 degrees F and bake for an additional 10 to 14 minutes.
  9. Step 9: Allow muffins to cool slightly before removing from the tin.

Notes

  • Make lemon blueberry muffins: Add 1 tablespoon lemon zest with the wet ingredients.
  • Extra tall muffins: Only fill every other muffin cup with batter for evenly spaced muffins.
  • Make it nutrient dense: Stir in 2 tablespoons of hemp hearts for an iron and protein boost.
  • Dairy-free option: Use a thick dairy-free yogurt.
  • Gluten-free option: Use a 1:1 gluten-free all purpose flour.