Healthier Blueberry Muffins With Yogurt
These blueberry muffins are easy to make - plus they make a great healthy breakfast! Make them ahead to save time in the mornings.
Servings 15
Calories 135kcal
Ingredients
- 2 ¼ cup white whole wheat flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter softened
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup plain or vanilla yogurt
- 1 ½ cup fresh or frozen blueberries if using frozen, do not thaw
Instructions
- 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.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 149mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 125IU | Calcium: 34mg | Iron: 0.6mg