Healthier Blueberry Greek Yogurt Muffins
Moist, protein-packed muffins made with Greek yogurt, whole wheat flour, and fresh blueberries. Perfect for breakfast or snacks with natural sweetness and no guilt.
Equipment
- 1 Muffin Tin
- 12 Paper liners or cooking spray
- 2 Mixing Bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups and spoons
- 1 Ice cream scoop or large spoon
- 1 Wire cooling rack
Ingredients
Dry Ingredients
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Greek yogurt plain, full-fat
- 0.5 cup Honey or maple syrup
- 2 large Eggs room temperature
- 2 teaspoons Vanilla extract
- 0.25 cup Coconut oil or melted butter
Mix-Ins
- 1.5 cups Fresh or frozen blueberries
- 1 teaspoon Lemon zest optional
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners or grease wells thoroughly.
- Whisk together both flours, baking powder, baking soda, and salt in a large bowl until combined.
- Combine Greek yogurt, honey, eggs, vanilla extract, and melted coconut oil in another bowl.
- Mix wet ingredients until smooth and no lumps remain from the yogurt.
- Pour wet ingredients into dry ingredients and fold gently until just combined.
- Toss blueberries with a teaspoon of flour to prevent sinking, then fold into batter carefully.
- Fill muffin cups about three-quarters full for perfectly domed tops.
- Bake for 18-22 minutes until tops turn golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Toss blueberries in flour before adding to prevent sinking. Use room temperature ingredients for best texture.