Healthy blueberry muffins
Healthy blueberry muffins are so light and fluffy and bursting with juicy blueberries! These muffins are whole wheat, naturally sweetened and perfect for a yummy, healthy breakfast!
Yield: 12 muffins
Ingredients
- 1 ¾ cups white whole wheat flour or pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup plain nonfat Greek yogurt (I use non-fat or 2%)
- ½ cup honey (or sub maple syrup)
- ¼ cup unsweetened applesauce
- ¼ cup olive oil or melted butter or melted coconut oil (or sub ¼ cup more applesauce)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups fresh blueberries
Instructions
- Preheat oven to 350. Line muffin tin with 12 muffin liners and spray with cooking spray.
- Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
- In a separate small bowl, mix together Greek yogurt, honey, applesauce, oil, egg and vanilla until smooth. (It helps to use a whisk or fork to get all the lumps out.)
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Carefully fold in the blueberries.
- Transfer the batter to the prepared muffin tin, filling each one almost all the way full.
- Bake at 350 for about 18 minutes, until a toothpick inserted in the center comes out clean.
- Remove and let cool in the pan for a couple of minutes then carefully remove and let cool on a wire rack or some paper towels.
- Store at room temperature for 3-4 days, in the fridge for up to 5 days or in the freezer for up to 6 months.
Notes
I use a white whole wheat flour but whole wheat pastry flour or regular all-purpose flour would be fine as well.
I use nonfat plain Greek yogurt here. You could also use a 2% or 5% Greek yogurt if you prefer. (See post above for how to make these muffins vegan.)
I use a small amount of olive oil in these muffins to give them great flavor and to keep them moist. You could substitute melted butter or melted coconut oil if you prefer. You could also just add more applesauce for a low-fat muffin option.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Fiber: 3g | Sugar: 12g
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