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!).
Breakfast, Healthy, Muffins, Snack
blueberry greek yogurt muffins
AuthorMonique of AmbitiousKitchen.com
1 3/4cupswhole wheat pastry flour or white whole wheat flour
1cupnonfat plain Greek yogurt
1/4cupavocado oil (can also use melted and cooled coconut oil, melted butter or olive oil)
1large egg, at room temperature
1/2cuppure maple syrup
1/4teaspoonalmond extract, optional
1 1/2cupsfresh 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, almond extract and almond milk 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 dairy free: Use an almond, coconut or soy yogurt and a flax egg instead of a regular egg.
Healthier Blueberry Greek Yogurt Muffins
Amount Per Serving (1 muffin)
Calories 169Calories from Fat 48
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.