Greek Yogurt and Honey Mini Berry Muffins (Healthy

• Vegetarian

• Produce

  • 1/4 cup Blueberries, frozen wild
  • 1/3 cup Raspberries, frozen

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/3 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure
  • 1 3/4 cups Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Greek yogurt
  • 1/4 cup Milk

Found on thewellflouredkitchen.com

Ingredients

• 1 and ¾ Cups (8 Ounces) White Whole Wheat Flour
• 2 and ½ Teaspoons Baking Powder
• ⅓ Teaspoon Sea Salt
• ⅓ Cup + 1 Tablespoon Honey
• 2 Large Eggs
• ½ Teaspoon Pure Vanilla Extract
• ½ Cup (4 Ounces) Unsalted Butter, Melted and Cooled
• ¾ Cup (6.5 Ounces) Greek Yogurt
• ¼ Cup Milk
• ¼ Cup Frozen Wild Blueberries
• ⅓ Cup Frozen Raspberries

Directions

• Preheat oven to 375 degrees. Line 36 mini muffin cups with liners.
• In a bowl whisk together the flour, baking powder and salt.
• In a separate bowl mix together the honey and greek yogurt. Stir in the eggs, vanilla and milk, mixing until combined. Add the honey mixture and the melted butter to the flour bowl and stir gently, just until combined.
• Divide the batter back in half, and add the blueberries to one half and the raspberries to the other. The berries can be mixed all together to make it easier!
• Scoop batter into muffin cups, filling them ¾ of the way to the top. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean.
• Let the muffin cool for 5 minutes in the muffin tin, then remove to a cooling rack.