This healthier version of blueberry muffins with yogurt is a great recipe for a snack or occasional breakfast for the family. Picky eaters will love them!
We are big fans of this healthier blueberry muffins with yogurt recipe in our house. It’s nice to have a basket of both blueberry muffins and strawberry muffins around the house for snacks and quick breakfasts.
Out of three children, I have one kid who is a great eater and two picky eaters. For my two picky eaters, I have to make every bite count. Neither one will eat much protein, fruits, or vegetables. Both, however, love muffins. Don’t tell them, but I’ve learned how to make muffins healthier without sacrificing taste. We don’t eat these blueberry muffins everyday, but they are a great treat and they are still better for us than their traditional counterparts.
A closer look at the flour…
I’ve tried substituting whole wheat flour for all or most of the white flour in recipes, but my kids always notice. The best success that I’ve had is using just under half whole wheat flour for part of the flour and using white flour for the rest. I think the color of the food is what they notice and not the taste, so now I use white whole wheat flour.
Both white and wheat flours are made from hard red wheat berries. The difference between white and whole wheat flours is that wheat flour is also made from the wheat germ and wheat bran.
Whole wheat white flour is made from the entire hard white wheat berry, which means a sweet tasting flour that is lighter in color. Since it uses the wheat germ and wheat bran, it has more nutrients and fiber than white flour. It’s a great choice for muffins because of its sweeter taste and lighter color.
I also use yogurt in place of the oil in this blueberry muffins recipe. The higher the fat, the more moist the blueberry muffins will be, but you can use a low-fat yogurt. I used plain low-fat yogurt, but vanilla will also.
You could even go crazy and use a flavored yogurt if you want. Whatever you use, these blueberry muffins with yogurt will be a crowd-pleaser.
I prefer to use white whole wheat flour, but you can also use white flour in this blueberry muffins with yogurt recipe. I wouldn’t suggest using wheat flour until you use white and wheat in a 3:1 ratio.
Healthier Blueberry Muffins With Yogurt
- Line a muffin tin with liners. Preheat the oven to 375°F
- In a medium sized bowl, stir together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
- In a large bowl, beat softened butter and sugar until fluffy. With the mixer on low, add the eggs one at a time.
- Add the yogurt and vanilla and stir until just mixed.
- Slowly add the dry ingredients and mix on low just until smooth. Be careful not to overmix the batter.
- Carefully fold in the blueberries. You can roll the blueberries in flour first so they don’t fall to the bottom of the pan while they are baking.
- Fill the muffin tins with batter to ½ to ¾ full.
- Bake at 375 for 18 to 22 minutes. To test for doneness, stick a toothpick in the center of a muffin. If it comes out clean, they are done.
More healthy food recipes:
- 11 Healthy Potato Recipes
- Coffee Smoothie Recipe (for breakfast!)
- 75+ Avocado Recipes for Every Meal
- Homemade Nutella Recipe
- Chocolate Zucchini Breakfast Muffins
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Cari Dunn is homesteading on an 11.5 acre farm with her husband, three kids, 5 goats, and flock of chickens. She currently blogs at Everything Pretty where she features health and beauty tips along with DIY beauty recipes.