Easy and Healthy Blueberry Muffins with Greek Yogurt

These healthy blueberry muffins are not only exceptionally delicious, but they also provide a boost to your energy levels as you continue on your health journey.

Why You Will Love This Recipe

I couldn't believe my eyes when I saw my teenage son "engulf" three blueberry muffins in one sitting. These will become a family favorite and is one reason you should make this specific recipe.

My kids also love these healthy, fluffy pancakes that are packed with protein!

Not only will you get a sweet treat for the day, but you will also get a nutrient-dense dessert. There is no reason to compromise your health when it comes to eating something sweet.

Make an extra batch and store it in the freezer for the busy days. This is a great snack to prepare when meal planning for the week.

A great option for healthy breakfast muffins to grab on the go.

Ingredients Needed and Tips

You will see a picture below with all the ingredients.

In this recipe, I use two different flours - oat and white whole wheat. Oat flour is a gentle flour that is healthier than white flour, but it can spike blood sugar levels if consumed in large quantities. Whole wheat flour is the opposite, as it keeps sugar levels balanced while providing good fiber at the same time. But to keep things light and less grainy in the blueberry muffin, white whole wheat flour was the better option.

Greek yogurt adds extra protein in the muffin, helping with protein intake throughout the day.

Coconut sugar adds extra flavor to the muffin while keeping it healthy.

Blueberries can be frozen or fresh. I use frozen because I always have those on hand in the freezer.

Step-By-Step Instructions

Step 1: Preheat the oven to 375°F and line a cupcake pan with cupcake liners.

Step 2: Combine all the dry ingredients in a single bowl and mix thoroughly. Make a well in the middle of the bowl to add wet ingredients.

Step 3: Combine all the wet ingredients in another bowl and mix thoroughly. There should be no clumps of yogurt or separated egg whites.

Step 4: Add the wet ingredients into the well of the dry ingredients. Mix just until the ingredients combine. DO NOT OVERMIX or the muffins will come out tough. Add the blueberries (frozen or fresh) and fold into the dough using a spatula.

Step 5: Divide the muffins into the 12 cupcake liners. Using a large cookie scooper is helpful.

Step 6: Bake the muffins in the oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 7: Cool and enjoy!

How to Store Healthy Blueberry Muffins

These store great in the refrigerator for 3-5 days with optimal freshness.

You can freeze the muffins in a ziploc bag for up to three months. Just pop it into the microwave for 45-60 seconds to thaw.

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