Description
These Healthy Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries! Made with wholesome ingredients like whole wheat flour, Greek yogurt, and honey, these muffins are a guilt-free treat that’s perfect for breakfast, a snack, or dessert. They’re quick to make, naturally sweetened, and packed with nutrients, making them a family favorite.
Ingredients
Scale
- 1 1/2 cups whole wheat flour (or a mix of whole wheat and all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 1/3 cup Greek yogurt (plain or vanilla)
- 1/4 cup unsweetened applesauce (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Prepare the Wet Ingredients:
- In another bowl, whisk together the honey, Greek yogurt, applesauce, egg, vanilla extract, and milk until smooth.
- Combine:
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; the batter will be thick. Gently fold in the blueberries.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitutions:
- Use almond flour or oat flour for a gluten-free option.
- Swap Greek yogurt with dairy-free yogurt for a dairy-free version.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: These muffins freeze well. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- Optional Add-Ins: Add a sprinkle of rolled oats, chopped nuts, or a dash of lemon zest for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American