Get the recipe: Healthy Blueberry Muffins (with yogurt)
Ingredients
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup oil or butter
- 1/3 cup pure maple syrup
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1/3 cup plain whole milk yogurt
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir: In a large bowl, stir together the oil/butter, maple syrup, sugar, eggs, milk, yogurt, and vanilla until blended.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Add in blueberries and gently fold.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Notes
Age: 12+ months
Blueberries: if using frozen blueberries, rinse them off (straight from the freezer) and pat dry with a towel. If using fresh blueberries, place in a bowl with 2 tsp of flour and gently toss. Then add to batter.
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
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