Blueberry Yogurt Muffins

4.69 from 29 votes

These blueberry yogurt muffins are made with whole wheat flour, Greek yogurt, maple syrup and studded with fresh blueberries. They're perfectly moist and fluffy and absolutely delicious.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Keyword: yogurt muffins

Servings:

Author: Brittany Mullins

Equipment

muffin tin

Ingredients

1 ¾ cups whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
2 large eggs at room temperature
1 cup plain whole milk Greek yogurt at room temperature
¼ cup coconut oil melted
½ cup maple syrup at room temperature
¼ cup unsweetened almond milk at room temperature
1 teaspoon vanilla extract
1 heaping cup fresh blueberries plus more for topping

Instructions

Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
Add 1 Tablespoon of the batter to the bottom of the muffin liners.
Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Video

Notes

Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
Greek yogurt: I haven't tried it, but I bet using a vegan yogurt would work just fine!
Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
Almond milk: Any dairy-free or dairy milk will work in this recipe!
Blueberries: You can totally use frozen blueberries if that's all you have on hand. No need to defrost before baking.

Nutrition