Blueberry Greek Yogurt Muffins
Incredible blueberry yogurt muffins made with protein-packed greek yogurt, a touch of heart-healthy olive oil, and naturally sweetened with maple syrup. These deliciously moist blueberry yogurt muffins are freezer-friendly and make a wonderful breakfast or snack!
Servings 10 muffins
Calories 226cal
Ingredients
- Dry ingredients
- 1 ¾ cups (210g) all purpose flour (or sub white whole wheat flour or gf all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Wet ingredients
- 1 cup (225g) plain Greek yogurt (whole-milk or 2% is best)
- ½ cup (156g) pure maple syrup
- ⅓ cup (67g) extra virgin olive oil (or sub avocado oil or melted virgin coconut oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- Blueberries
- 1 ½ cups (225g) fresh blueberries
- 1 tablespoon all-purpose flour
- Optional: 1 to 2 tablespoons granulated sugar, for sprinkling on top
Instructions
- Prep your pan: Preheat oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we're making 10 BIG muffins!) and spray the liners with nonstick cooking spray to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt until well combined.
- Combine the wet ingredients: In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, vanilla extract and almond extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.
- Add in the blueberries: Gently toss the blueberries with 1 tablespoon of flour before gently folding into the batter until well incorporated.
- Bake the muffins: Divide batter evenly into liners, filling all the way to the top. (Don't be nervous these are going to bake up beautifully!) If desired, sprinkle the top of each muffin with about a 1/2 teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees (DO NOT OPEN THE OVEN) and bake for 10 to 14 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins! Serve with butter.
Notes
Make lemon blueberry muffins: Add 1 tablespoon lemon zest with the wet ingredients.
Tip: If you want extra-tall muffins, only fill every other muffin cup with batter so they are evenly spaced (6 muffins per batch). Bake as directed. This means you will need to bake them in two batches. Don’t forget to bring the temperature back up to 425°F once the first batch is done baking.
Make It Nutrient Dense: Stir in 2 tablespoons of hemp hearts into the batter for an iron and protein boost.
To make dairy-free: use a thick dairy-free yogurt. I love siggi's plant based cups for this.
To make gluten-free: use a 1:1 gluten-free all purpose flour.
Nutrition
Serving: 1muffin | Calories: 226cal | Carbohydrates: 31.9g | Protein: 6g | Fat: 9.6g | Saturated Fat: 1.9g | Fiber: 1.2g | Sugar: 13g