Description

These Healthy Blueberry Muffins are packed with flavor and nutrients, featuring fresh blueberries, Greek yogurt, and a simple baking method. Great for breakfast or a quick snack, they’re easy to make and oh-so-delicious!

Ingredients

Scale

3 cups (360g) all-purpose flour
¾ cup (149g) granulated sugar
3 tsp baking powder
½ tsp salt
1 tsp cinnamon
2 large eggs
⅓ cup (70g) olive oil or avocado oil
¾ cup (171g) buttermilk
½ cup (125g) plain whole milk greek yogurt
3 tbsp (46g) milk, whole, 2%, 1% or almond milk
2 tsp vanilla extract
2 cups (280-320g) blueberries, if using frozen, do not thaw

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Instructions

In a bowl, combine the flour, granulated sugar, baking powder, salt, and cinnamon. Stir and set aside.
In a larger bowl, mix the eggs, oil, buttermilk, Greek yogurt, milk, and vanilla extract until thoroughly combined.
Gradually add the dry mixture to the wet, stirring just until combined.
Gently fold in the blueberries with a spatula. The batter will be thick.
Allow the batter to rest for 15 minutes and preheat the oven to 425ºF during this time.
Optionally, line a muffin pan with 6 liners, filling every other well with about ½ heaping cup of batter. Spray liners with non-stick spray and top with additional blueberries.
Bake for 7 minutes at 425ºF, then reduce the temperature to 350ºF without opening the oven door, baking for another 16-23 minutes. Use a toothpick to check for doneness. Cool in the pan and repeat with remaining batter.

Notes

Letting the batter rest helps create a better texture.
Spraying muffin liners with non-stick spray prevents sticking.
Adding more blueberries on top makes the muffins visually appealing.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 7g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg