Healthier Blueberry Muffins (Whole Wheat & Greek Yogurt)
A better-for-you take on classic blueberry muffins that doesn’t sacrifice flavor or texture.
KEY INFO:
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Servings: 12 muffins
- Difficulty: Moderate
- Cost: ~$10 per batch
DIETARY INFO:
- ✓ Vegetarian
- ✓ Low Sugar
- ✓ High Fiber
- * Vegan-adaptable
- * Gluten-free option available
EQUIPMENT NEEDED:
- • 12-cup muffin tin
- • Paper liners (or silicone molds)
- • 2 mixing bowls
- • Whisk
- • Rubber spatula
- • Measuring cups/spoons
INGREDIENTS:
Dry Ingredients:
- • 1 cup (120g) whole wheat flour
- • 1/2 cup (45g) rolled oats
- • 1/2 tsp baking powder
- • 1/4 tsp baking soda
- • 1/4 tsp salt
- • 1/2 tsp cinnamon (optional)
Wet Ingredients:
- • 1 cup (245g) Greek yogurt (or dairy-free alternative)
- • 1/3 cup (80ml) honey or maple syrup
- • 1 large egg, room temperature
- • 2 tbsp (30ml) melted coconut oil
- • 1 tsp vanilla extract
Add-ins:
- • 1 cup (150g) fresh or frozen blueberries
- • Extra oats for topping (optional)
METHOD:
- Preheat oven to 375°F/190°C. Line muffin tin with paper liners.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, combine wet ingredients until smooth.
- Crucial Step: Pour wet ingredients into dry and fold gently just until combined. Do not overmix.
- Fold in blueberries carefully.
- Fill muffin cups 3/4 full. Sprinkle with extra oats if desired.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool in tin for 5 minutes, then transfer to a wire rack.
CRUCIAL TIPS:
- • Use room temperature ingredients
- • Don’t overmix – some flour streaks are okay
- • If using frozen berries, don’t thaw first
- • Check doneness at 22 minutes
STORAGE:
- • Room temp: 3 days in airtight container
- • Fridge: Up to 1 week
- • Freezer: Up to 3 months
COMMON MISTAKES:
- • Overmixing the batter
- • Opening oven door too early
- • Filling cups too full
VARIATIONS:
- • Mixed Berry: Use raspberries/blackberries
- • Lemon-Blueberry: Add 1 tbsp zest
- • Apple-Cinnamon: Replace berries with diced apple
- • Gluten-Free: Use 1:1 GF flour blend
- • Vegan: Use flax egg + plant yogurt
Perfect for meal prep and kid-friendly breakfasts. These muffins freeze beautifully – just microwave for 20-30 seconds when ready to eat.
