Description
These Whole Wheat Blueberry Muffins are a delicious and healthier twist on a classic breakfast treat. Packed with juicy blueberries and made with wholesome ingredients like whole wheat flour and Greek yogurt, these muffins are perfect for a nutritious start to your day.
Ingredients
Scale
Dry Ingredients:
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup fresh or frozen blueberries
- 1/2 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, honey/maple syrup, Greek yogurt, milk, oil, and vanilla until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into dry and stir gently until just combined.
- Add blueberries: Fold in the blueberries.
- Bake: Divide batter into muffin cups, sprinkle with coarse sugar, and bake for 18-22 minutes.
- Cool and serve: Let muffins cool before enjoying!
Notes
- If using frozen blueberries, do not thaw to prevent streaking.
- Add a little lemon zest for extra flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
