High protein blueberry muffin

Blueberry muffins that can be made either mini or regular sized. Use a high protein yogurt and whole wheat flour to make them a little better for you.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray

Step 2

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

Step 3

In another bowl, stir together the yogurt, eggs, butter, and vanilla.

Step 4

Gently stir the yogurt mixture into the flour mixture.

Step 5

Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoons in each mini muffin cup.) Add a few blueberries to the top of each and press down slightly.

Step 6

Bake for 12-14 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

Step 7

(To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)

Step 8

Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

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