Name: Healthy Blueberry Muffins
Ingredients: 1¾ cups (228g) whole wheat flour, spooned and leveled; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon fine sea salt; ½ teaspoon ground cinnamon; ½ cup (123g) plain Greek yogurt (or sour cream); ½ cup (170g) pure maple syrup; ¼ cup (60g) milk of choice; 2 large eggs, at room temperature; 1/3 cup (76g) unsalted butter, melted (or coconut oil); 1½ teaspoons vanilla extract; 1½ cups (222g) fresh or frozen blueberries (do not thaw); 1 tablespoon flour, to toss with the fresh blueberries; 1/2 cup (60g) all-purpose flour (or whole wheat flour); 2 tablespoons rolled oats (or quick oats); 2 tablespoons finely chopped pecans (or walnuts); 1/2 teaspoon ground cinnamon; 1/3 cup (73g) packed light brown sugar; A pinch of sea salt; 1/4 cup (57g) melted unsalted butter

Description

These Healthy Blueberry Muffins are made with simple, wholesome ingredients like whole wheat flour, protein-packed Greek yogurt, and naturally sweetened with pure maple syrup. They have a soft, tender crumb and are bursting with juicy sweet blueberries. Add an optional streusel topping for the classic bakery-style look.

Ingredients

Units Scale

1 3/4 cups (228g) whole wheat flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup (123g) plain Greek yogurt (or sour cream)
1/2 cup (170g) pure maple syrup
1/4 cup (60g) milk of choice
2 large eggs, at room temperature
1/3 cup (76g) unsalted butter, melted (or coconut oil)
1 1/2 teaspoons vanilla extract
1 1/2 cups (222g) fresh or frozen blueberries (do not thaw)
1 tablespoon flour, to toss with the fresh blueberries

Optional Streusel Topping

1/2 cup (60g) all-purpose flour (or whole wheat flour)
2 tablespoons rolled oats (or quick oats)
2 tablespoons finely chopped pecans (or walnuts)
1/2 teaspoon ground cinnamon
1/3 cup (73g) packed light brown sugar
A pinch of sea salt
1/4 cup (57g) melted unsalted butter

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Instructions

Preheat the oven to 425°F. Lightly grease a 12-cup standard muffin tin with butter or nonstick spray.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together.
In a large bowl, whisk the eggs, Greek yogurt (or sour cream if using), milk, pure maple syrup, melted butter (or coconut oil if using), and vanilla extract until well combined.
Pour the dry ingredients into the bowl with the wet ingredients and stir just until combined. DO NOT OVERMIX.
In a medium bowl, toss the blueberries with 1 tablespoon of flour. Use a spatula to gently fold in the fresh or frozen blueberries. Scoop the batter into the prepared muffin tin, filling them all the way to the top.
Make the streusel topping (optional step): In a small bowl, whisk the flour, rolled oats, chopped pecans, ground cinnamon, brown sugar, a pinch of salt together. Add the melted butter and use a fork to combine the ingredients just until moistened and crumbly.
Sprinkle the streusel topping over the top of the muffins. If you’re not using the streusel topping, you can sprinkle the top of the muffins evenly with coarse sugar if desired.
Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (without opening the oven door). Bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean. These muffins should take about 18-20 minutes in total to bake. Let them cool for 5 minutes in the pan before enjoying. Transfer to a wire rack to cool completely before storing. If using frozen blueberries, you may need to bake for a few extra minutes because the cold berries lower the overall temperature of the batter.