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Healthy Greek Yogurt Blueberry Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 1/2 cups White whole wheat flour (or regular all-purpose)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Plain Greek yogurt (full fat)
  • 1/3 cup Maple syrup or honey
  • 1/4 cup Coconut oil, melted
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1 1/2 cups Fresh or frozen blueberries

Method
 

Main
  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the Greek yogurt, maple syrup, melted coconut oil, eggs, and vanilla extract until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix (the batter will be very thick).
  5. Gently fold in the blueberries, reserving a few to press into the tops.
  6. Divide the batter evenly among the muffin cups, filling them almost to the top for bakery-style domed muffins. Press the reserved blueberries into the tops.
  7. Bake at 400°F for 5 minutes, then (keeping the muffins in the oven) reduce the heat to 350°F (175°C) and bake for another 13-15 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack.