Perfect Blueberry Muffins

Ohhhh the muffins are back! And oh boy are they yummy as ever! These are a twist on the classic blueberry muffins with using whole wheat pastry flour and greek yogurt to add a healthy aspect without weighting them down. If you don't care about the healthy benefits of whole wheat flour (I'll save the lecture) or you prefer the flavor of white flour, the original recipe can be found here. You can also use regular plain yogurt or sour cream if you don't have greek yogurt on hand, although the greek yogurt adds a big boost of protein. I think these are a great transition into the world of healthy muffins since you can't really tell they are packed with healthy ingredients, but make them as you choose. Keep in mid you can always change these up and make them with a variation of fresh or frozen berries (if using frozen don't bother to thaw first). I doubled the recipe and made a big batch of large muffins to have some left to throw in the freezer for an easy morning meal. Enjoy ;-)

Perfect Blueberry Muffins
Yield: 9-10 regular or 5 large muffins

5 Tbsp apple sauce (or butter, softened)
1/2 cup agave nectar, honey, or sugar
1 large egg
3/4 cup plain Greek yogurt
1/2 tsp grated lemon zest
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup blueberries, fresh or frozen

Preheat your oven to 375°F. Prepare a muffin pan with paper liners or spray with nonstick cooking spray. Beat the applesauce/butter and sugar until light and fluffy. Add the egg and beat well, then add the yogurt and lemon zest. Sift together the flour, baking powder, baking soda and salt adding about half to the batter until combined. Sift remaining flour into the batter and mix just until the flour disappears. Gently fold in the fruit until distributed. Bake for about 25 to 30 minutes, until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean. 

Adapted From: Cookie + Kate


  1. wow i love healthy bread recipes! congrats on top 9 :)

  2. Yummy! My kids love blueberries and I always need food on the go. I love that you used Greek yogurt! Great job!

  3. Awesome! This recipe keeps gets a little healthier in each adaptation. I'm going to try your version next. It looks a little heartier than mine since you used regular whole wheat flour and agave nectar. I'm going to share your recipe with my twitter followers. :)

  4. I like the healthy recipe- I just got some ww pastry flour to start using in baking and I love using yogurt to moisten up the baked goods, and for cooking. Looking forward to trying this. I LOL over your title on the sidebar "totally not healthy at all"- at least you're honest. I have tried using some alternative sweeteners also, esp since my daughter was diagnosed w/diabetes at age 3 (the juvenile kind for life). I have not had very good results with sweetbreads or cakes using xylitol. I aim to try more agave but need to stock up.

  5. @homestyleworldcookSugar is sometimes SOO hard to replace in baked goods, usually it not only effects taste but texture. I have found muffins are pretty adaptable with whole wheat flours and sugar substitutes, but cookies, cakes, and brownies are not so easy. Usually just replacing part of the sugar makes me feel better because then atleast they aren't SO horrible for me and my sweet tooth.
    I can't imagine your struggle with your daughter's juvenile diabetes, I'm sure it's hard to explain to her at that age why she can't have what the other kids do. That is the great thing about the food blogging world, I am sure there are other moms out there that have been in your shoes and have great advice and recipes!
    I checked out your blog, can't wait to try some of your delicious recipes!

  6. @Cookie and Kate Thanks for sharing the recipe, I love it!

  7. Nice recipe :) I love blueberry muffins... Such a great snack.
    Here's another recipe you might like.
    Thanks for sharing.