Healthy Greek Yogurt Honey Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups whole wheat flour1 cup all purpose flour1/2 cup + 3 tablespoons brown sugar1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cinnamon1 cup low-fat greek yogurt1/2 cup skim milk (you may use another fat percentage if preferred)1 teaspoon vanilla extract2 large eggs, at room temperature1/4 cup honey1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)1 cup blueberries
1. Preheat oven to 400 degrees (F).
2. Line a 12-cup muffin tin with paper liners; set aside.
3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Serving Size: Made 16 muffins.
Number of Servings: 16
Recipe submitted by SparkPeople user SHAYNADOI.
2. Line a 12-cup muffin tin with paper liners; set aside.
3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Serving Size: Made 16 muffins.
Number of Servings: 16
Recipe submitted by SparkPeople user SHAYNADOI.
Nutritional Info Amount Per Serving
- Calories: 217.0
- Total Fat: 8.0 g
- Cholesterol: 23.4 mg
- Sodium: 225.2 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 2.3 g
- Protein: 5.4 g
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