Ingredients
1 ½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon (optional)
2 large eggs
½ cup plain Greek yogurt
⅓ cup maple syrup or honey
¼ cup olive oil or melted coconut oil
¼ cup milk of choice (dairy or non-dairy)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tbsp flour (for tossing blueberries, optional)
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs, Greek yogurt, maple syrup, oil, milk, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Toss the blueberries in 1 tbsp flour (optional, to prevent sinking), then fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use frozen blueberries — no need to thaw.
For extra protein, add 1 scoop of vanilla protein powder and reduce flour by ¼ cup.
Muffins freeze well for up to 3 months.
Add a sprinkle of oats or raw sugar on top before baking for extra crunch.
Make it dairy-free with coconut yogurt and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg