Get the recipe:Healthy Blueberry Muffins (with yogurt)
5 stars (7 ratings)
Fluffy, moist, and bursting with blueberries, this recipe for Healthy Blueberry Muffins is one you'll keep coming back to again and again! Perfect for toddlers, kids, and adults alike!
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+ monthsBlueberries: 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.