Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt (full-fat or low-fat)
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the Greek yogurt, eggs, honey, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Carefully fold in the blueberries into the batter.
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- If using frozen blueberries, toss them in a little flour before folding to prevent sinking.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze the muffins individually wrapped and reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg