Healthy Blueberry Greek Yogurt Muffins made with whole wheat flour, greek yogurt, naturally sweetened with maple syrup and just a touch of heart healthy avocado oil (or coconut oil!).
Happy Monday. How was your weekend? MINE WAS INCREDIBLE! We had such an amazing workout + brunch at the Under Armour Women’s Chicago Brand House. I’ll have a full recap for you very soon, but just a HUGE shoutout to everyone who came to the event. You guys are literally the best & sweetest humans.
Now for your Monday… I feel as though there’s no better solution for a start to the week other than muffins.
You know me. The queen of the muffs.
WAIT A SECOND. NO.
Let’s stick with the muffin woman. Sounds much better.
I made these muffins last weekend on a whim. Tony had taken me on a Saturday day date — first on a Chicago river cruise, then we scooted over to Chinatown for eggrolls and wontons. TASTY as hell.
What I didn’t expect upon our return was to come home with the urge to bake. It was like a baking craving of some sort.
Look if you have no idea what I mean, it’s kinda like when you’re at Trader Joe’s and the dark chocolate covered peanut butter cups sneak into your cart because the craving is very very overwhelming. It just happens.
And sometimes your cravings must be crushed.
So anyway the MUFFIN woman was craving muffins and had to bake them right then and there. And so I did. Saturday night rager happening for real.
Truth be told, the muffins came out perfect the first time around, but I wanted to tweak just a few ingredients. The second time I baked them, they were even better and so MOIST. Ugh, what a terrible word, but I don’t know how else to describe them… tender? tempting? outrageously good? Kanye mic grab worthy? Either way, you’re going to LOVE these.
They are perfect for the kiddos and adults. I love the boost of protein the Greek yogurt adds to the muffins.
Unfortunately I don’t have a gluten free version, but I do have a dairy free version that’s available in the note section of the recipe! ENJOY!
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If you make these, be sure to tag #ambitiouskitchen on Instagram or leave a comment below letting me know how you liked them! xoxo
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 169
- Fat: 5.3g
- Saturated fat: 1g
- Carbohydrates: 25.8g
- Sugar: 11.7g
- Fiber: 2.8g
- Protein: 4.3g
- 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
- 1 1/2 cups fresh blueberries
- Optional: 1/2 cup chopped toasted walnuts
- Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
- In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract and almond extract until smooth. Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using).
- 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.
To make vegan: use the above plus a flax egg instead of a regular egg.