Blueberry Yogurt Muffins

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: healty blueberry muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 207kcal

Author: Malinda Linnebur

These Healthy Blueberry Muffins make a great breakfast or afternoon snack! They are naturally sweetened and can be made gluten-free!

Preheat the oven to 400°F. Prepare a 12 cup muffin pan; set aside.
In a large mixing bowl combine the eggs, yogurt, honey, butter, and vanilla. Stir in the flour, baking powder, baking soda, and salt just until flour is moistened (batter will be lumpy). Gently fold in blueberries.
Divide batter evenly among muffin cups. Bake for 15-20 minutes or until lightly golden. If baked in a greased pan, let stand 5 minutes then remove from pan to cool on a wire rack. If baked in paper cups, immediately remove from pan to cool on a wire rack.

Flour: use white whole wheat for extra nutrition but can also use unbleached all-purpose flour. If you need a gluten-free version replace it with a cup for cup gluten-free flour. Bob's Red Mill Gluten-Free Flour is a great one to use.
Butter: you can also use avocado or coconut oil instead.
Honey: can also replace with maple syrup or sugar.
Greek Yogurt: can use vanilla Greek yogurt. If you do omit the vanilla in the recipe. You can also use regular yogurt or sour cream.
Blueberries: you can use fresh or frozen. If you are using frozen DO NOT thaw them before using or your muffins will be blue.
Store at room temperature in a air tight container for up to 2 days or in the refrigerator for up to 5 days.
Freezer Friendly: Freeze completely cooled muffins in a single layer on a baking sheet for 30 minutes or until solid. Place in a freezer safe container or bag for up to 2 months.