Healthy Blueberry Muffins
This healthy blueberry muffin recipe is made with Greek yogurt, olive oil, and nutrient-dense blueberries, and has become one of my toddler's (and husband's) favorite breakfasts. They're always excited to have a sweet treat, and I'm always excited to have them eating healthy protein, fats, and natural sugars, without all of the highly processed ingredients or preservatives in sooo many store-bought snacks and baked goods.
Ingredients
- 1 cup All-purpose flour
- 1/4 cup Whole wheat flour
- 3/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/3 cup Olive oil
- 2/3 cup Coconut sugar
- 2 large Eggs
- 2/3 cup Milk
- 1/3 cup Whole milk plain Greek yogurt
- 2/3 cup Fresh or Frozen blueberries
Instructions
- Preheat the oven to 425°F. Line a muffin tin with cooking oil or spray to make removing the muffins a whole lot easier.
- In a medium-sized bowl, whisk together the flour, baking soda, and baking powder.
- In a large separate bowl, mix together the olive oil and sugar until a crumbly mixture is formed.
- Add the eggs to the oil and sugar, and mix just until the yellow streaks from the egg disappear. Then add in the milk and mix until just combined
- Pour the dry ingredients into the wet ingredients and mix until just combined (be careful not to over mix, it's okay if it's a little lumpy).
- Fold in the Greek yogurt and blueberries until just mixed.
- Spoon the mixture into your greased muffin tin so that each cup is approximately two-thirds full and bake in the 425°F oven for 12-14 minutes (8-10 minutes for mini muffins), or until the muffins are golden brown and a toothpick comes out clean after being inserted into the middle of the biggest one.
- Pop out the muffins and eat while hot and fresh with butter, or put in an airtight container to keep for an extra 3-4 days.
