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Breakfast and Brunch
Jan
30
2017

Greek Yogurt Whole Wheat Blueberry Muffins

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Sharing my Greek Yogurt Whole Wheat Blueberry Muffins today, perfect for an afternoon snack!

Greek Yogurt Whole Wheat Blueberry Muffins

It’s so nice to have fresh muffins on the counter.  I whipped up a batch of blueberry muffins using Greek Yogurt and whole wheat flour.  They’re hearty, not overly sweet and perfect for an afternoon snack with the kids.

Greek Yogurt Whole Wheat Blueberry Muffins

Here’s the ingredients I used for these muffins.  You’ll need some plain Greek yogurt, fresh blueberries, white whole wheat flour, I love the King Arthur brand.  Other than these things, just some basic pantry ingredients.

Greek Yogurt Whole Wheat Blueberry Muffins

Mix together your dry ingredients to get started.

Greek Yogurt Whole Wheat Blueberry Muffins

Add your canola oil.

Greek Yogurt Whole Wheat Blueberry Muffins

Greek yogurt, large egg and milk up next.  Give a nice stir.

Greek Yogurt Whole Wheat Blueberry Muffins

Add your fresh blueberries.

Greek Yogurt Whole Wheat Blueberry Muffins

Give a nice stir.  Batter will be thick.

Greek Yogurt Whole Wheat Blueberry Muffins

Spoon batter into lined muffin cups, about 3/4 full and bake for 16-18 minutes until slightly golden.

Greek Yogurt Whole Wheat Blueberry Muffins

Let cool for a few minutes and remove from muffin tin.

Greek Yogurt Whole Wheat Blueberry Muffins

Love these hearty muffins.  The whole wheat flour makes them a bit more dense than regular flour and they’re not overly sweet.  We love them.  The perfect after school snack if you ask me 🙂

Greek Yogurt Whole Wheat Blueberry Muffins

I’ve made batches with the paper liners and without like these.  Just spray your muffin tin generously with cooking spray and they slide right out when they’ve cooled.

 

Greek Yogurt Whole Wheat Blueberry Muffins

Greek Yogurt Whole Wheat Blueberry MuffinsPrep time: 10 min | Cook time: 18 min | Total time: 30 min

Ingredients

  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 12 ounces plain greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1 1/2 cups fresh blueberries

Directions

  1. Preheat oven to 380 degrees F. and line 12 muffin cups with paper liners or spray a muffin tin generously with cooking spray.
  2. Place flour, baking soda, baking powder, salt and sugar into a large mixing bowl, stir to combine. Slowly stir in oil, yogurt, milk, egg and blueberries, stirring gently. Scoop into lined muffin tins.
  3. Bake 380 degrees F. for 16-18 minutes until baked through. Remove and let cool. Serve room temperature.

Makes 12-16 Servings

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Greek Yogurt Whole Wheat Blueberry Muffins


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Comments

8 Responses | Comments RSS


  1. 1

    I want some of these for breakfast!

  2. 2

    What a wonderful breakfast this would be to wake up to!

  3. 3
    Sues says:

    Perfect muffins!! And I love your nails 🙂

  4. 4
    Maria Lichty says:

    Looks like a great grab and go snack!

  5. 5

    There isn’t much more perfect than fresh blueberry muffins!

  6. 6

    I want to wake up to these muffins this weekend!

  7. 7
    Laura says:

    Can I stubstitute stevia powder (not the extract) for the liquid stevia extract? That’s just what I have on hand right now. These look declicious!

  8. 8
    Laura says:

    Can I substitute stevia powder (not extract) for the liquid extract? That’s just what I have on hand right now. These look delicious!


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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