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 (Print Me)
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