Healthy Blueberry Muffins
Start your day on a wholesome and delicious note with these *Healthy Blueberry Muffins*! Bursting with juicy blueberries and naturally sweetened with honey, this recipe combines the warmth of cinnamon with the hearty goodness of whole wheat flour for a nutritious twist on a classic favorite. Moist and tender thanks to creamy Greek yogurt and a touch of coconut oil, these muffins are as fluffy as they are healthy. With no refined sugar and the option to use unsweetened almond milk, they’re perfect for breakfast, snacks, or on-the-go fuel. Ready in just 30 minutes, these easy-to-make muffins are packed with flavor and nutrient-rich ingredients, making them a family-friendly treat you can feel good about.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- 0.5 cups Honey
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk (or milk of choice)
- 0.25 cups Coconut oil (melted and slightly cooled)
- 1.25 cups Blueberries (fresh or frozen)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or coat lightly with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, mix together the Greek yogurt, honey, egg, vanilla extract, and almond milk until smooth.
Slowly drizzle in the melted coconut oil while whisking to combine. Ensure the oil is fully mixed in and no streaks remain.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a rubber spatula until just combined. Be careful not to overmix.
Add the blueberries to the batter and fold them in gently to avoid crushing the berries. The batter will be thick.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your healthy blueberry muffins warm, or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 130.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 474 mg | 36% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
