Healthy Greek Yogurt and Honey Blueberry Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 11/16 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Olive or coconut oil

• Dairy

  • 1 cup Greek yogurt, low fat
  • 1/2 cup Whole milk

Found on bakerbynature.com

Ingredients

• 2 cups whole wheat flour
• 1 cup all purpose flour
• 1/2 cup + 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup low-fat greek yogurt
• 1/2 cup whole milk (you may use another fat percentage if preferred)
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup honey
• 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
• 1 cup blueberries

Directions

• Preheat oven to 400 degrees (F).
• Line a 12-cup muffin tin with paper liners; set aside.
• In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
• In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
• Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
• Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
• Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.