HEALTHY BLUEBERRY MUFFINS WITH YOGURT

5 from 1 vote

HEALTHY BLUEBERRY MUFFINS WITH YOGURT

You will be dreaming about these healthy blueberry muffins with fresh bursting blueberries in every bite. The Greek yogurt makes them moist and adds protein.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: blueberry muffins, blueberry muffins with yogurt, greek yogurt muffins, healthy blueberry muffins

Servings: muffins

Ingredients

1 ¾ cups all-purpose flour
3/4 cup sugar or a 1:1 sugar-free sweetener such as monk fruit
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup unsweetened vanilla almond milk
1/2 cup 0-fat Greek yogurt
1 teaspoon vanilla extract
1 cup fresh blueberries

Instructions

Add the flour, sweetener, baking powder, baking soda, and salt to a large bowl. Mix these dry ingredients.
In a separate large bowl, whisk together the eggs, almond milk, 0-fat Greek yogurt, and vanilla extract. Make sure to whisk until there are no more clumps of Greek yogurt left.
Add the wet ingredients to the bowl with the dry ingredients a little at a time until fully combined. Make sure not to over-mix the batter. *Sugar-free sweeteners may absorb more liquid, so if your muffin batter is too thick, add an additional tablespoon of milk.
Wash your blueberries and let them completely dry on a paper towel. Then, lightly toss the blueberries in a little bit of flour to remove any excess moisture.
Lightly fold the blueberries into the muffin batter.
Lightly spray a nonstick muffin pan with oil or use parchment paper muffin liners. Then, use a measuring cup or ice cream scoop to pour the batter into the muffin pan. This recipe makes 10-12 muffins.
Bake the muffins at 350℉ for 24-26 minutes and enjoy!

Video

Notes

Milk: Use your milk of choice in this recipe. We used unsweetened vanilla almond milk.
Frozen Blueberries: If you use frozen blueberries, rinse them and then let them completely dry. Then, toss them in a small amount of flour to remove any moisture and prevent the blueberries from dropping to the bottom of the muffins.
Storage: These healthy blueberry muffins are great for meal prep and will last 1-2 days when stored in an airtight container on the counter at room temperature or 3-4 days in the refrigerator.

WW Points: 2 points per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition