Description

These wholesome blueberry muffins are packed with fiber from whole-wheat flour and fresh blueberries. Lightly sweetened with honey or maple syrup, they make a nutritious breakfast or snack that’s both satisfying and delicious.

Ingredients

Scale

11/2 cups whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
1/4 cup milk (dairy or plant-based)
1 egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Instructions

Preheat & Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together whole-wheat flour, baking powder, and baking soda.
Mix Wet Ingredients: In a separate bowl, mix Greek yogurt, honey, milk, egg, and vanilla until smooth.
Combine & Fold in Blueberries: Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the blueberries.
Bake: Spoon batter into muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Notes

For extra moisture, substitute part of the Greek yogurt with mashed banana or applesauce.

Use frozen blueberries without thawing to prevent excess moisture in the batter.

Prep Time: 10 minutes
Cook Time: 18–20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120 kcal
Sugar: 6 g
Sodium: 90 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 20 mg

Keywords: blueberry muffins, fiber-rich muffins, healthy breakfast, whole-wheat muffins, low-sugar baking