The BEST Healthy Whole Wheat Blueberry Muffins - Fluffy, moist, tender, naturally sweetened and made with Greek yogurt! These are the BEST healthy blueberry muffins and they're under 200 calories! | #Foodfaithfitness | #Wholewheat #healthy #Greekyogurt #muffins #wholegrain
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 12Muffins
Calories 187kcal
Author FoodFaithFitness
Ingredients
1 3/4Cup + 1/2 tsp White whole wheat flour(210g) divided * (See notes for gluten free)
1TbspBaking powder
1/2tspSea salt
3/4CupCoconut sugar
1/2 Cup + 2 TbspBulgarian Style Buttermilk
1/2CupFull fat (5%) Plain Greek Yogurt **
1/4CupCoconut oil, melted (at room temperature)
1Egg,at room temperature
1Egg yolk,at room temperature
2tspVanilla extract
1CupFresh blueberries
1TbspRaw organic cane sugar
Instructions
In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
DEVOUR!
Notes
*Please weigh your flour to ensure accurate results** Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won't taste the same*** as with most baked goods, these taste better when they have cooled completely for a few hours!TO MAKE GLUTEN FREE:Use 2 Cups of GF oat flour (212g) and keep the rest the same!