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Healthy Whole Wheat Blueberry Muffins

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 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 12 Muffins
Calories 187kcal
Author Taylor

Ingredients

  • 1 3/4 Cup + 1/2 tsp White whole wheat flour (210g) divided * (See notes for gluten free)
  • 1 Tbsp Baking powder
  • 1/2 tsp Sea salt
  • 3/4 Cup Coconut sugar
  • 1/2 Cup + 2 Tbsp Bulgarian Style Buttermilk
  • 1/2 Cup Full fat (5%) Plain Greek Yogurt **
  • 1/4 Cup Coconut oil, melted (at room temperature)
  • 1 Egg, at room temperature
  • 1 Egg yolk, at room temperature
  • 2 tsp Vanilla extract
  • 1 Cup Fresh blueberries
  • 1 Tbsp Raw 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!

Nutrition

Calories: 187kcal | Carbohydrates: 26.6g | Protein: 4.5g | Fat: 7.2g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Cholesterol: 35mg | Sodium: 79mg | Potassium: 18mg | Fiber: 2.1g | Sugar: 15.3g | Vitamin A: 85IU | Vitamin C: 2.1mg | Calcium: 51mg | Iron: 1mg