Healthy Greek Yogurt Honey Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Healthy Greek Yogurt Honey Blueberry Muffins calories by ingredient
Introduction
Adapted from Baker By Nature: http://bakerbynature.com/healthy-greek-yogurt-honey-blueberry-muffins/ Adapted from Baker By Nature: http://bakerbynature.com/healthy-greek-yog
urt-honey-blueberry-muffins/
Number of Servings: 16
Ingredients
-
2 cups whole wheat flour
1 cup all purpose flour
1/2 cup + 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low-fat greek yogurt
1/2 cup skim milk (you may use another fat percentage if preferred)
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup honey
1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)
1 cup blueberries
Directions
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.