Healthier Blueberry Greek Yogurt Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
12 servings
- 1 3/4 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup nonfat plain Greek yogurt
- 1/4 cup avocado oil (can also use melted and cooled coconut oil, melted butter or olive oil)
- 1 large egg, at room temperature
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 tablespoon almond milk (or milk of choice)
- 1 1/2 cups fresh blueberries
- Optional: 1/2 cup chopped toasted walnuts
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Preparation
Step 1
Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
Step 2
In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract and almond milk until smooth.
Step 3
Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using).
Step 4
Divide batter evenly into liners, filling 3/4 of the way full. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 10-15 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
Step 5
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