Honey Whole Wheat Blueberry Greek Yogurt Muffins (one bowl)

Course: Breakfast

Cuisine: Universal

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 224kcal

Author: Lauren

These Blueberry Greek Yogurt Muffins are packed with healthy whole grains and fiber (and with 5g of protein each!) The Greek yogurt and honey keeps them tender and sweet, all made in one bowl in less than 30 minutes!

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Ingredients

1/2 cup milk (120g) (I used almond)
1/2 cup Greek yogurt (112g) 2%
1/2 cup honey (168g)
2 large eggs
1.5 tsp vanilla extract
1 Tbsp baking powder
1/2 tsp each salt & cinnamon
2 cups white whole wheat flour (240g) (see notes)
1/2 cup unsalted butter melted
2 cups blueberries (280g) fresh or frozen, plus more for topping
2 Tbsp white cane sugar for muffin tops

Instructions

Preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray or line with liners.
Wash and dry blueberries well then add to a small bowl and toss with a little bit of flour.
In a large bowl, whisk together the milk, greek yogurt, honey, eggs and vanilla.
Add the baking powder, salt, cinnamon and flour and mix with a rubber spatula until combined.
Stir in the butter. Then fold in the blueberries.
Spoon batter evenly into the prepared muffin pan. Sprinkle with cane sugar and top with extra blueberries.
Bake for 18-20 minutes, or until a toothpick inserted comes out mostly clean. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely.

Notes

Ingredients & substitutions

Milk: 2%, fat-free, almond milk, etc. all work for this recipe. Amount is so small that nutrition changes minimally between them.

Yogurt: 0%, 2%, and full fat Greek yogurt all work for this recipe.

Honey: Honey can be subbed for pure maple syrup or sugar-free pancake syrup for lower sugar.

Flour: You can use white whole wheat flour or all-purpose flour. If using 100% whole wheat flour, use 1 cup whole wheat flour (120g) + 1 cup all-purpose flour. Use a 1:1 gluten-free all-purpose flour if needed.

Butter: can also use melted coconut oil or canola oil. For lower fat, reduce butter to 1/4 cup and add 1/4 cup mashed banana or applesauce.

Blueberries: If using frozen blueberries, keep frozen until ready to mix into batter.

Nutrition