Greek Yogurt Blueberry Muffins 💙

These delicious, wholesome Greek yogurt blueberry muffins are packed with whole grains and naturally sweetened. Ready in under 30 minutes, they make the perfect grab-and-go breakfast or healthy snack.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease it with nonstick cooking spray. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Mix wet ingredients: In a separate medium bowl, whisk together the Greek yogurt, maple syrup (or honey), oil, eggs, vanilla extract, and lemon zest until smooth. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Do not overmix! Prep blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl. This trick prevents the fruit from sinking to the bottom of your muffins while baking. Gently fold them into the batter. Bake: Divide the batter evenly among your 12 muffin cups. Bake at 425°F for 10 minutes to give them a nice, tall dome, then reduce the heat to 375°F (190°C) and bake for another 10 to 12 minutes. Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are ready. Let them cool in the pan for 10 minutes before transferring to a wire rack.