How To Make Healthier Blueberry Muffins
These homemade blueberry muffins made with white whole wheat flour, non-fat yogurt, and honey, taste as good as any storebought muffins.
Serves:
Ingredients
For Muffins:
- 3cupswhite whole wheat flour
- 1Tbspbaking powder
- ½tspground cinnamon
- ½tspsalt
- 2eggs
- 1cupGreek yogurt,non-fat, plain
- ¾cuphoney
- 2tspvanilla extract,store-bought or homemade
- ½cupunsweetened almond milk,shelf-stable or refrigerated
- ½cupbutter,or coconut oil, slightly cooled, melted
- 2cupsblueberries,fresh or frozen , if frozen, do not thaw first
For Honey Lemon Glaze:
- ½cuppowdered sugar
- 2tspunsweetened almond milk,shelf-stable or refrigerated
- 1tsphoney
- 1tspfresh lemon juice
Instructions
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Preheat oven to 375 degrees F. Grease 24 baking cups with cooking spray, or line them with paper liners. Set aside.
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Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined. Set aside.
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In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and almondmilk, and whisk until completely combined.
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Gradually add in the melted butter to the wet mixture, whisking continuously so that its warmth doesn’t accidentally cook the eggs. Whisk until completely combined.
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Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined. Don’t overmix.
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Gently fold in the blueberries until just combined.
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Scoop the batter into the prepared baking cups, filling them ¾ full and topping with a few extra fresh blueberries if desired.
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Bake for 17 to 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove and let cool on a wire rack. Serve immediately, drizzled with the honey lemon glaze. Or store in a sealed container for up to 3 days.
Honey Lemon Glaze:
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Whisk all ingredients together until smooth. To thicken the glaze, add more powdered sugar. To thin the glaze, add more almond milk.
Nutrition
- Calories: 3243.27kcal
- Fat: 188.19g
- Saturated Fat: 118.03g
- Trans Fat: 7.45g
- Monounsaturated Fat: 54.88g
- Polyunsaturated Fat: 9.90g
- Carbohydrates: 417.50g
- Fiber: 5.36g
- Sugar: 397.94g
- Protein: 7.87g
- Cholesterol: 502.98mg
- Sodium: 2263.54mg
- Calcium: 635.19mg
- Potassium: 475.67mg
- Iron: 3.32mg
- Vitamin A: 1559.17µg
- Vitamin C: 3.07mg
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