Healthy Blueberry Muffins
These Healthy Blueberry Muffins are light and fluffy and full of juicy blueberries. The batter for these easy blueberry muffins is mixed up in one bowl!
Servings: 12 muffins
- 5 tablespoons unsalted butter
- ½ cup honey or pure maple syrup
- ¾ cup plain Greek yogurt
- ¼ cup milk whichever kind you prefer
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup white whole wheat flour
- 1 ½ cups blueberries fresh or frozen
Preheat oven to 350° F. Spray a muffin pan with cooking spray or line with paper liners.
Place the butter in a large bowl and melt in the microwave. Add the honey to the melted butter in the bowl and whisk to combine. Add the plain Greek yogurt, milk, vanilla and eggs and whisk to combine.
Sprinkle the baking powder, baking soda and salt over the wet ingredients in the bowl. Whisk until very well combined. Add the flour to the bowl and stir with a spatula or large spoon until almost combined. Add the blueberries and gently fold them in. Be careful to not over-mix the batter.
Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin wells.
Bake for 21-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5-10 minutes and then remove to a wire rack to finish cooling. Serve warm or at room temperature.
- To make lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter.
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 161mg | Potassium: 126mg | Fiber: 2g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
Nutrition information is only an estimate.
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